Wild garlic risotto with asparagus

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wild garlic puree

50 g wild garlic, finely chopped

2 tbsp olive oil

Risotto

1 tbsp olive oil

1 onion, finely chopped

200 g risotto rice

1 dl white wine

9 dl vegetable bouillon

500 g thin green asparagus, cut into approx. 4 cm pieces

60 g grated Parmesan

2 tbsp butter

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How it's done

Wild garlic puree

Puree the wild garlic and oil, set aside.

Risotto

Heat the oil in a pan. Sauté the asparagus for approx. 2 mins., remove and set aside. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Add the reserved asparagus tips and the remaining pieces of asparagus after approx. 10 mins., simmer for a further 10 mins. until the rice is creamy and al dente. Stir in the reserved wild garlic puree, cheese and butter, season.

Good to know

Tip:	Instead of thin green asparagus, use green asparagus cut into approx. 2 cm pieces.
Tip:	Stir in the Gorgonzola just before serving.

How-tos

Peeling asparagus

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