Wild garlic risotto with green asparagus and Parmesan
For some time now it's time again and you get fresh organic wild garlic in abundance.
I love this versatile herb and its special taste. I've just covered myself with wild garlic, as you could already see with the wild garlic butter.
Two or three weeks ago, during my lunch break, I had a very delicious wild garlic risotto from our own Dear Chef, we would not have eaten in our industrial area.
Since I also saw fresh green asparagus at the same time, I came up with the idea to combine it all.
And it was really worth it, asparagus and wild garlic make a great couple!
Here's my recipe for a delicious
wild garlic risotto with green asparagus and Parmesan
for about 3 4 servings
From 1 bunch of green asparagus cut off the ends. Wash the sticks, rub them dry and cut into lozenges to pieces about 2-3 cm in size, put aside the asparagus heads separately.
Bring water to a boil in a pot and add 1 tsp salt and sugar each. Once the water boils, add the asparagus pieces (without the heads) and simmer for about 5 minutes. Then add the heads and simmer for another 5 min. In the meantime, heat in a wide pot 2 tbsp olive oil . Finely chop 1 onion and fry in oil. Add 250g Risotto Rice (eg Arborio) and sauté.
Before rice and onions take on color with 50ml white wine deglaze and bring to a boil.
Remove the asparagus pieces from the brew and put aside. Stand the asparagus sauce on the stove over a low heat and simmer again. Stir in 1 tl vegetable bouillon powder (organic) . Now prepare a risotto from this brew and the rice by always covering the rice with broth and boiling it. It took me about 20 minutes.
50 g wild garlic clean and stalk. First cut lengthways, then crosswise into fine pieces.
As soon as the risotto is cooked, fold in the asparagus and wild garlic.
Fresh Parmesan grate and fold to taste.
Heat briefly, then spread on plates and garnish with some freshly grated Parmesan and some wild garlic leaves.