Wild garlic risotto with asparagus

Wild garlic risotto with asparagus

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 430 kcal
, Fat: 20 g
, Carbohydrate: 45 g
, Protein: 12 g


4 people


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

Wild garlic puree

50g wild garlic, finely chopped
2tbsp olive oil


1tbsp olive oil
1 onion, finely chopped
200g risotto rice
1dl white wine
9dl vegetable bouillon
500g thin green asparagus, cut into approx. 4 cm pieces
60g grated Parmesan
2tbsp butter
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How it's done

Wild garlic puree

Puree the wild garlic and oil, set aside.


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.


Peeling asparagus

Peeling asparagus

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