Asparagus Risotto

Ingredients

• 500 g Green Asparagus
• 1 Shallot
• 2 tbsp olive oil
• 350 g arborio rice
• 200 ml dry white wine
• 1 l poultry or vegetable stock
• 150 g peas
• 1 handful wild garlic
• 80 g freshly grated Parmesan
• 2 tbsp butter
• a splash lemon juice
• Salt
• freshly ground pepper
• olive oil for drizzling

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the tips and slice the stalks diagonally into thin rounds. Peel and finely chop the shallot. Sauté in hot oil for 1-2 minutes. Add the rice and asparagus pieces (without the tips), stir briefly, then deglaze with white wine. Gradually add stock over about 15‑20 minutes while stirring occasionally until the rice is al dente and the risotto is creamy. About 10 minutes before finished, add the asparagus tips. Wash the wild garlic, remove stems and slice leaves into thin strips.

2. 2.

   Finally stir in half of the Parmesan, the wild garlic and butter. Season with lemon juice, salt and pepper.

3. 3.

   Serve on deep plates, sprinkle with remaining cheese and drizzle with a little olive oil.