Since wild garlic is in season in March, it is the perfect ingredient for seasonal dishes. If you want to prepare something delicious quickly, it's best to choose risotto and the vegetables are simply made for it. Combined with green asparagus or peas, you get a lunch or dinner that the whole family will enjoy. Try the following wild garlic risotto recipe!
Asparagus and wild garlic risotto – A delicious spring dish
Luckily, green asparagus is always available preserved in a jar. And if you also managed to get some fresh wild garlic, even better! Combine these two delicacies by making risotto with wild garlic andPrepare asparagus. You need the following ingredients:
For 4 servings:
- 200 g risotto rice
- 70 g wild garlic, chopped
- 200g green asparagus, cut into small pieces
- 2 teaspoons butter
- 2 medium shallots, chopped
- 2 small garlic cloves, minced
- 100 ml white wine
- 500 ml vegetable broth
- 1 tablespoon olive oil
- ½ medium lemon, juice and zest
- 50 g hard cheese, grated
- pepper and salt
Tipp:If you want a vegan recipe, you can also use vegan butter and cheese.
This is how the wild garlic risotto recipe is prepared
- Heat a pan and add the butter and olive oil.
- Sauté the shallots for about 3 to 4 minutes.
- Add the chopped garlic and fry for 1 minute. Garlic should not be fried for too long as it will become bitter.
- Add the rice.
- Delete everythingwith the white wineand cook until it has evaporated.
- Prepare the vegetable broth because you will add it gradually and only in the necessary amount to the rice. Start with two ladles, stirring.
- Once the rice has absorbed the liquid, add the next ladle.
- After 10 minutes, add the wild garlic and asparagus and another ladle of broth, continuing until the rice is cooked (it should still be al dente).
- Stir in the lemon juice, zest and cheese.
- Cover the pan and let the wild garlic risotto simmer for a few more minutes away from the stove. During this time the rice should absorb any remaining liquid.
- If necessary, season with pepper and salt.
Tipp:When serving, you can prepare additional grated cheese by simply sprinkling it over the portion.
You almost always have peas at home, so you can spontaneously choose a last-minute wild garlic recipe. It's a good thing we've prepared one for you!
For 4 servings:
- 350 g Arborioreis
- 2 large handfuls of wild garlic leaves, cut into 1cm thick strips
- 800 ml hot vegetable broth
- 350 g frozen peas
- 50 ml olive oil
- 100 g unsalted butter
- a few sprigs of thyme, leaves only, finely chopped
- 3 shallots, cut into fine cubes
- 50 g grated Parmesan
- pepper and salt
Preparing the risotto
- Fill a large pan with water and bring it to a boil.
- Add the peas, bring the water to a boil again and cook for 3 to 4 minutes.
- Then drain the peas and also dry the pan for further use.
- Heat over medium heat and melt half of the butter.
- Sauté the thyme and shallots for 5 to 10 minutes (until the shallots become translucent).
- Add the rice and stir well.
- Then add the stock a ladle at a time, giving the rice time to absorb the liquid after each ladle before adding the next.
- Continue like this until you have cooked but al dente rice. You may not need all of the broth for this.
- Stir in the cheese and wild garlic. The heat will cause the leaves to wilt and shrivel, so you shouldn't be alarmed by the quantity.
- Finally add the remaining butter and theStir in peas.
- Season with pepper and salt and serve.
With us you will also find a delicious oneAsparagus casserole recipewith salmon, parmesan and potatoes.
