A tasty and delicious dish!
This is a very seasonal recipe, perfect for spring time when wild garlic is fresh and in abundance!
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.
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.
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.
Step 7
Add the puree to the pan, grate in the Parmigiano Reggiano, then mix well to ensure well combined.
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!
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