for 4 person

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

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.

Show complete recipe