Asparagus Risotto

Put 28 g olive oil in a pot and sauté 150 g finely chopped small onion and 1 g celery until translucent.

Add 150 g Arborio rice and toast for 1 minute, then add 98 g white wine and cook until evaporated.

Add 808 g low-fat chicken broth gradually, stirring constantly, until the rice is creamy and al dente.