A tasty and delicious dish!
This is a very seasonal recipe, perfect for spring time when wild garlic is fresh and in abundance!
![aubergine korean hero aubergine korean](https://i0.wp.com/wallyandpumpkin.com/wp-content/uploads/2024/05/Wild-Garlic-and-Asparagus-Risotto.jpg?fit=1500%2C1093&ssl=1)
Servings
6
Prep time:
10min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 2 cups of arborio rice
- 1 medium onion
- 2 cloves of garlic
- 1 big bunch of asparagus
- 1 bunch of wild garlic
- 1 lemon
- 2 vegetable stock cubes
- 60g Parmigiano Reggiano
- 5tbsp olive oil
- Salt and pepper to taste
Step by Step Instructions
Step 1
First, prepare the onion and apsaragus. Wash the wild garlic, and snap off the woody bits off asparagus, then chop into inch-sized pieces. Peel and roughly chop the onion, then set aside.
Step 2
Next, heat 1tbsp of olive oil in a small sized pan, then add the asparagus and pan fry for around 5 minutes. Take off the heat when cooked and set aside.
![Wild Garlic and Asparagus Risotto- cooking asparagus Wild Garlic and Asparagus Risotto- cooking asparagus](https://i0.wp.com/wallyandpumpkin.com/wp-content/uploads/2024/05/Wild-Garlic-and-Asparagus-Risotto-cooking-asparagus.jpg?resize=1080%2C945&ssl=1)
Step 3
Prepare the stock: dissolve the two vegetable stock cubes in 1.2ml of boiling water.
Heat 2tbsp of olive oil in a big pan, then add the chopped onions and cook for 3-4 minutes on medium heat until soft.
Step 4
Add the risotto rice to the pan, squeeze in the lemon (or add the white wine if using) and cook for a few minutes in the olive oil until the rice becomes a bit golden.
![Wild Garlic and Asparagus Risotto- cooking risotto Wild Garlic and Asparagus Risotto- cooking risotto](https://i0.wp.com/wallyandpumpkin.com/wp-content/uploads/2024/05/Wild-Garlic-and-Asparagus-Risotto-cooking-risotto.jpg?resize=1080%2C1155&ssl=1)
Step 5
Turn down the heat slightly to low-medium, then you can start to add the stock, a ladle at a time, and only adding more when it is fully absorbed. You may not need all of the stock, but use as much as necessary, and cook for around 15-20 minutes until the rice is cooked.
Step 6
While the risotto is cooking, make the wild garlic puree: to do this, blend the wild garlic with some salt and pepper and two tablespoons of olive oil. We used a hand blender for this, but you can also use a food processor.
![Wild Garlic and Asparagus Risotto- blending wild gardlic Wild Garlic and Asparagus Risotto- blending wild gardlic](https://i0.wp.com/wallyandpumpkin.com/wp-content/uploads/2024/05/Wild-Garlic-and-Asparagus-Risotto-blending-wild-gardlic.jpg?resize=1080%2C1070&ssl=1)
Step 7
Add the puree to the pan, grate in the Parmigiano Reggiano, then mix well to ensure well combined.
![Wild Garlic and Asparagus Risotto- cooking Wild Garlic and Asparagus Risotto- cooking](https://i0.wp.com/wallyandpumpkin.com/wp-content/uploads/2024/05/Wild-Garlic-and-Asparagus-Risotto-cooking.jpg?resize=1080%2C733&ssl=1)
Step8
Finally, top the risotto with the cooked asparagus, stir in, and cook for a final minute or two. Add salt and pepper to taste.
The risotto is now ready to serve. Enjoy!
![Wild Garlic and Asparagus Risotto Wild Garlic and Asparagus Risotto](https://i0.wp.com/wallyandpumpkin.com/wp-content/uploads/2024/05/Wild-Garlic-and-Asparagus-Risotto.jpg?resize=1080%2C787&ssl=1)
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