Asparagus risotto with cod and hemp oil

Ingredients:

• 200 g of brown rice
• 250 g of asparagus
• bunch of fennel leaves
• fleur de sel
• cod spread
• cold-pressed hemp oil Hannah biz

Method:

Cut the thicker part of the asparagus into discs. Gradually add them to the salted rice while cooking. First, add the hardest parts of the asparagus and finally add the soft parts near the flower tips. Leave the tips raw and use them for decoration. Drizzle the risotto with cold-pressed hemp oil, add a teaspoon of cod spread and sprinkle with chopped fennel leaves.

Bon Appetit!