Wild Garlic and Asparagus Risotto
what a way to eat your greens
This recipe comes just in time before all of the wild garlic is picked (just kidding, there’s still plenty in my local forest, I never bring bags big enough for all the Bärlauch I’m keen to take).
Finding wild garlic can be so fun, I have a go to spot to pick it but it’s also wonderful to go to nature spots you haven’t been to before and discover that it seemingly grows everywhere.
Servings: 2
Total time: 45 min
For THE risotto
instructions
3 cloves of garlic, finely chopped
1 white onion, finely cubed
2 tbsp olive oil
1 bunch green asparagus
1 cup risotto rice
1/2 cup white wine
4 cups vegetable broth, hot
1 cup water
40g wild garlic (ramson), washed
3 tsp green presto (wild garlic pesto, if on hand)
1/2 cup parmesan, grated to add into the risotto
to serve
freshly grated parmesan
toasted sunflower seeds
fresh black pepper
more of that white wine if you know what I mean
In a medium-sized pot, heat some olive oil and fry the garlic and onion until fragrant.
Trim the tough ends of the asparagus, then chop into small pieces but spare the heads, cause we’re going to fry those gems separately. Add in the chopped asparagus and fry along with the garlic and salt, then add in the risotto rice and stir through the other ingredients.
Reduce to low-medium heat and deglaze with the 1/2 cup of white wine.
Take one cup of the vegetable broth and blend it along with the wild garlic until smooth. Add this cup to the rest of the vegetable broth, then add this liquid one ladle at a time to your risotto, stirring regularly as to not burn it. Repeat until the liquid is fully absorbed by the rice, which will take about 20 - 25 minutes. Add in the pesto as well as the grated parmesan, then season with more salt and fresh black pepper to taste.
Fry the asparagus heads in a little bit of olive oil just until they get a little bit of colour from each side, then season with salt and pepper and drizzle with some lemon juice.
Serve with more parmesan on top, a sprinkle of crunchy sunflower seeds, another helping of black pepper and if you want the roundest of experiences, pour yourself a glass of the white wine.