Preparation
Peel and dice the onion. Heat the olive oil in a pan and saute the onion until softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_1_M.jpg)
Add the rice and cook, stirring, for 1-2 minutes. Pour in the wine and simmer until evaporated.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_2_M.jpg)
Pour in the hot stock to just cover the rice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_3_M.jpg)
Mix the saffron with a little stock and add to the rice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_4_M.jpg)
Cook the rice over a low heat, stirring frequently, for 20 minutes until the rice is tender, adding more hot stock when needed. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_5_M.jpg)
While the rice is cooking, wash the asparagus, peel the lower third and blanch in boiling salted water for 6 minutes. Rinse under cold water and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_6_M.jpg)
Plunge the cherry tomatoes into the boiling asparagus water for 30 seconds, cool in cold water, and peel off the skin.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_7_M.jpg)
Mix the parmesan into the risotto.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_8_M.jpg)
Cut the asparagus into small pieces and add to the risotto.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_9_M.jpg)
Stir in the cherry tomatoes and heat through.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_10_M.jpg)
Add the chopped parsley. Place the risotto on plates, sprinkle with parmesan and garnish with parsley.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000287/000287_step_11_M.jpg)