Wild garlic risotto with asparagus

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 430 Kcal, 12g Protein, 45g Carbohydrates, 20g Fat


  • Wild garlic puree
  • 50 g wild garlic, finely chopped
  • 2 tbsp olive oil
  • Risotto
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 dl white wine
  • 200 g risotto rice
  • 9 dl vegetable bouillon
  • 500 g thin green asparagus, cut into approx. 4 cm pieces
  • 60 g grated Parmesan
  • 2 tbsp butter

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  • Wild garlic puree

    Puree the wild garlic and oil, set aside.
  • Risotto

    Heat the oil in a pan. Sauté the asparagus for approx. 2 mins., remove and set aside. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Add the reserved asparagus tips and the remaining pieces of asparagus after approx. 10 mins., simmer for a further 10 mins. until the rice is creamy and al dente. Stir in the reserved wild garlic puree, cheese and butter, season.
  • Tip:

    Instead of thin green asparagus, use green asparagus cut into approx. 2 cm pieces.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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