Wild garlic and asparagus risotto

Based on 9 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“Wild garlic loses its delicate flavor when heated, which is why it's best to stir in the pesto only just as you sit down to eat. I love to cook risotto in a cast iron pot as it insulates nicely and it's good to have something sturdy to hold onto while you're stirring. However, using any large pot you have is a-OK!”

Difficulty

Easy 👌

Ingredients

Servings:-4+
400 g risotto rice
400 g green asparagus
50 g wild garlic
onion
1 l vegetable broth
500 ml water
200 ml white wine
lemon
3 tbsp olive oil
15 g mint
30 g butter
50 g Parmesan cheese
salt
pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine grater
  • liquid measuring cup
  • immersion blender
  • pot
  • slotted spoon
  • cast iron pot
  • cooking spoon

Nutrition per serving

Cal
744
Protein
15 g
Fat
31 g
Carb
94 g
  • Step 1/5

    Remove stems from wild garlic and set leaves aside. Peel the onion, dice finely and set aside. Remove the woody ends of the asparagus. Slice off the asparagus tips and slice the stems into bite-sized pieces. Zest the lemon with a fine grater.
    • 50 g wild garlic
    • onion
    • 400 g green asparagus
    • lemon
    • cutting board
    • knife
    • fine grater

    Remove stems from wild garlic and set leaves aside. Peel the onion, dice finely and set aside. Remove the woody ends of the asparagus. Slice off the asparagus tips and slice the stems into bite-sized pieces. Zest the lemon with a fine grater.

  • Step 2/5

    Add olive oil, wild garlic leaves, half the lemon zest, and mint to a measuring cup and puree until smooth with an immersion blender. Season with salt and pepper and set aside.
    • 3 tbsp olive oil
    • 15 g mint
    • salt
    • pepper
    • liquid measuring cup
    • immersion blender

    Add olive oil, wild garlic leaves, half the lemon zest, and mint to a measuring cup and puree until smooth with an immersion blender. Season with salt and pepper and set aside.

  • Step 3/5

    Bring the vegetable broth and water to a boil in a large pot. Add the asparagus tips and pieces and let them cook for approx. 5 minutes, then scoop them out out and set aside. Leave vegetable broth on a low simmer.
    • 1 l vegetable broth
    • 500 ml water
    • pot
    • slotted spoon

    Bring the vegetable broth and water to a boil in a large pot. Add the asparagus tips and pieces and let them cook for approx. 5 minutes, then scoop them out out and set aside. Leave vegetable broth on a low simmer.

  • Step 4/5

    Heat some olive oil in a large pan. Add onion and sauté until translucent, approx 5 - 7 min. over medium to high heat. Add risotto rice and stir well. Reduce heat and deglaze with white wine. Mix well until the white wine is absorbed by the rice. Add some vegetable broth, by the ladleful, stir and wait for each addition of water to be mostly absorbed before adding the next. Repeat until rice is al dente and the mixture is still runny and not too dry.
    • olive oil (for frying)
    • 200 ml white wine
    • cast iron pot
    • cooking spoon

    Heat some olive oil in a large pan. Add onion and sauté until translucent, approx 5 - 7 min. over medium to high heat. Add risotto rice and stir well. Reduce heat and deglaze with white wine. Mix well until the white wine is absorbed by the rice. Add some vegetable broth, by the ladleful, stir and wait for each addition of water to be mostly absorbed before adding the next. Repeat until rice is al dente and the mixture is still runny and not too dry.

  • Step 5/5

    Add butter, Parmesan, remaining lemon zest, and stir through until combined, adding extra stock to loosen the mixture if needed. Serve risotto with asparagus strewn over the top, and stir in wild garlic oil. Garnish with mint if desired. Enjoy!
    • 30 g butter
    • 50 g Parmesan cheese

    Add butter, Parmesan, remaining lemon zest, and stir through until combined, adding extra stock to loosen the mixture if needed. Serve risotto with asparagus strewn over the top, and stir in wild garlic oil. Garnish with mint if desired. Enjoy!