Risotto without Parmesan

Ingredients

• 500 g Green Asparagus
• 1 Carrot
• 1 Shallot
• 2 tbsp olive oil
• 250 g Risotto rice
• 100 ml alcohol‑free white wine
• 800 ml vegetable broth
• 2 handfuls wild garlic (10 g each)
• 80 g Montello cheese (30% fat in the product)
• 2 tbsp butter (15 g each)
• a splash lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Wash the asparagus, cut off the woody ends and peel the lower third of the stalks. Split the asparagus lengthwise, trim the tips and set aside; cut the remaining parts into pieces. Peel the carrot and dice it finely. Peel the shallot and mince it finely.

2. 2.

   Heat oil in a pot. Sauté the shallot with the carrot cubes for 3 minutes over medium heat. Add the rice and asparagus pieces and sauté for another 5 minutes.

3. 3.

   Deglaze with white wine, stirring until it reduces almost completely. Gradually add the broth while stirring, cooking for 15–20 minutes so that the rice remains slightly firm and the risotto stays creamy; after about 10 minutes add the asparagus tips.

4. 4.

   Meanwhile wash the wild garlic, remove the stems and slice the leaves into strips. Grate the Montello cheese finely.

5. 5.

   Stir half of the cheese, butter, and wild garlic into the risotto, seasoning with lemon juice, salt, and pepper. Spoon the risotto without Parmesan onto deep bowls and sprinkle with the remaining cheese.