Wild garlic and asparagus risotto

Step 1/5

• 25 g wild garlic
• ½ onion
• 200 g green asparagus
• ½ 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

• 1½ tbsp olive oil
• 7½ 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

• ½ l vegetable broth
• 250 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

• olive oil (for frying)
• 100 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

• 15 g butter
• 25 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!

Enjoy your meal!