Cut the onion into small cubes and sauté in a pot with some coconut oil, add the rice and sauté for about 2 minutes, then deglaze with white wine.
In parallel, soak the dried mushrooms in warm water.
Pour the risotto gradually with the broth and stir well every now and then. The cooking time depends on the type of rice.
After about 20 minutes, chop the mushrooms, add them to the risotto together with the bay leaf and cinnamon stick and continue to simmer.
Cut off the ends of the green asparagus and cut the asparagus into thin slices except for the tips. Let the asparagus steep in the risotto for about 5 minutes. The risotto should have a nice sloppy consistency at the end. Pepper a little at the end.
Sprinkle with a few flower petals to serve.