Ingredients (4 portions):

Risotto:
120 g risotto rice
½ onion
2 tsp butter
40 ml white wine
600 ml vegetable stock
40 g butter flakes, ice cold
4 tbsp Parmesan
40 g wild garlic
Salt, pepper

Chicken breast:
4 chicken breasts
Rapeseed oil for frying
Salt, pepper, rosemary

Asparagus and tomato gratin:
8 stalks of white asparagus
Tomato slices
4 sheets of prosciutto
Parmesan cheese

Preparation:
Sauté the risotto rice with the onion cubes in 2 tsp butter until translucent, deglaze with white wine and gradually add the vegetable stock (approx. 600 ml). Stir the risotto constantly. After approx. 30 minutes, when the risotto is still firm to the bite, add ice-cold butter flakes, grated Parmesan and wild garlic strips, stir and season with salt and pepper. Preheat the oven to 160 °C (top/bottom heat). Season the chicken breasts with salt, pepper and rosemary. Fry in rapeseed oil in a frying pan until golden brown, place on a rack and roast in the oven for approx. 12 minutes. Peel the asparagus, boil in salted water for 3 minutes and leave to cool in the stock. Top the asparagus with slices of peeled tomato. Wrap in a sheet of prosciutto, sprinkle with grated Parmesan and bake in the oven at 180 °C for approx. 5 minutes.

Tip:
For a special eye-catcher, the risotto can be served in a Parmesan flower. To do this, sprinkle 20 g of finely grated Parmesan per flower on a silicone mat - depending on the desired shape - and bake in a preheated oven (top/bottom heat) at 220 °C for approx. 3 minutes. Before cooling, invert over a mould (e.g. coffee cup) and leave to set.