Codfish Risotto with Asparagus - Riberalves

Ingredients

• 500 g pre-cooked Riberalves cod, cleaned and flaked
• 1 liter (or more) of chicken stock
• Extra virgin olive oil
• The heads of two bunches of green asparagus
• 50 g of butter
• 2 cloves of minced garlic
• 1 large chopped onion
• 2 glasses of dry white wine
• 400 g of «Arborio» rice
• 1 medium tomato, peeled, diced (optional)
• Salt and pepper
• 100 g grated parmesan cheese
• 2 tablespoons chopped chives
• Nutmeg (optional)