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🍽️ Creamy Risotto with Green Asparagus and Wild Garlic

453 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 tbsp olive oil
• 300 g risotto rice
• 100 ml white grape juice
• 900 ml vegetable broth
• 800 g green asparagus
• 20 g butter (1.5 tbsp)
• 30 g young wild garlic (1 handful)
• 50 g parmesan (1 piece; 30% fat in dry matter)
• 1 tsp lemon juice
• salt
• pepper

Instructions

1. 1. Peel the shallot and chop it very finely.
2. 2. Heat the olive oil in a pot.
3. 3. Add the shallots and the rice to the pot.
4. 4. Fry the mixture for 2 minutes over medium heat.
5. 5. Deglaze the mixture with the juice.
6. 6. Let the juice evaporate completely.
7. 7. Pour in 200 milliliters of broth.
8. 8. Stir occasionally until the rice has absorbed the liquid.
9. 9. Add more broth in portions.
10. 10. Cook the rice in this manner for 15 to 20 minutes.
11. 11. The rice should still have a slight bite.
12. 12. Wash the asparagus under running water.
13. 13. Cut off the woody ends.
14. 14. Peel the bottom third of the asparagus stalks.
15. 15. Slice the stalks diagonally into thin rounds.
16. 16. Heat 1 teaspoon of butter in a frying pan.
17. 17. Stew the asparagus for 5 minutes over medium heat.
18. 18. Turn the asparagus occasionally while doing so.
19. 19. Wash the wild garlic thoroughly.
20. 20. Remove the leaf stems.
21. 21. Set aside a few leaves for decoration.
22. 22. Cut the remaining wild garlic into thin strips.
23. 23. Grate the Parmesan finely.
24. 24. Stir half of the Parmesan into the risotto.
25. 25. Add the wild garlic strips.
26. 26. Stir in the remaining butter.
27. 27. Season the risotto with lemon juice.
28. 28. Salt and pepper to taste.
29. 29. Divide the risotto among deep plates.
30. 30. Top it with the stewed asparagus.
31. 31. Garnish it with the remaining cheese.
32. 32. Decorate it with the saved wild garlic leaves.

Nutrition per serving

• kcal: 453
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 67 g