Prepare the Fresh Ingredients:

Wash the green asparagus.
Then, trim at least 2 cm / about 1 inch off the bottom ends.
Cut the asparagus into pieces roughly 7 cm / 3 inches long.

Remove the papery husks from the physalis and quarter the fruit.
Wash and roughly chop the mint leaves.
Chop the garlic cloves and onion finely. 

Let’s Cook:

Heat olive oil in a deep pan/large pot over medium heat.
Sauté the chopped onion and garlic until fragrant.
Stir in the risotto rice and cook for about 4 minutes, stirring occasionally.

Boil water and season it with vegetable broth and salt.

Add the asparagus to the pan and pour in the seasoned broth. Cover with a lid and let it simmer over low heat for about 15 minutes.

Stir in the quartered physalis and chopped mint.
Let everything sit for another 3 minutes, then serve and enjoy!