Quick and easy: Risotto with green asparagus and wild garlic - from the cooking pot
Springtime cuisine should be light and delicious. One recipe that's also incredibly quick to prepare is risotto with green asparagus. The vibrant green color and subtle garlicky notes of fresh wild garlic perfectly complement the dish – an unbeatable combination for springtime. We're providing a recipe that can be prepared in a pressure cooker or using the traditional method.
50 min
Total Time
40 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 x | Onion |
| 2 tbsp | Olive oil |
| 300 g | Risotto rice |
| 100 ml | White wine or water |
| 1 liter | Chicken or vegetable broth |
| 100 g | Parmesan |
| 4 tbsp | butter |
| 1 bunch | Wild garlic |
| 30 ml | Water |
| 500 g | Green asparagus |
| Salt | |
| Sugar | |
| 4 x | Cocktail tomatoes |
Instructions
Step 1 of 10:
Peel the onion and dice it finely. Heat the olive oil in a pot and sauté the diced onions until translucent.
Step 2 of 10:
Then add the risotto rice and fry for 1 minute.
Step 3 of 10:
Add the white wine and 250 ml of the broth and stir.
Step 4 of 10:
Let the risotto rice swell in the open pot over medium heat. Stir in the broth in portions. Let it simmer gently, stirring constantly, until all the broth has evaporated and the rice is creamy (approx. 18-20 minutes).
Step 5 of 10:
Then stir in the Parmesan cheese along with 3 tbsp butter and let the risotto steep with the lid on for a few minutes.
Step 6 of 10:
Finely blend the wild garlic with 30 ml of water.
Step 7 of 10:
While the risotto rice is cooking, prepare the asparagus. Peel the green asparagus in the lower third and cut off the ends.
Step 8 of 10:
Bring 500 ml of water with salt, sugar, and 1 tbsp butter to a boil and cook the green asparagus in it for about 10 minutes over low heat.
Step 9 of 10:
Once the risotto is cooked, drain the green asparagus and cut into bite-sized pieces.
Step 10 of 10:
Mix the asparagus pieces and the wild garlic cream into the risotto and finally season with salt and pepper as needed. Garnish with a little extra Parmesan and a tomato.
