Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g asparaus, reen
- 2 shallot (s)
- 1 bunch wild garlic
- 350 g risotto rice
- 2 tablespoon butter
- 150 ml white wine
- 700 ml vegetable stock
- 60 g pecorino cheese
Print Recipe
Pin Recipe Instructions
- Clean the green asparagus and cut into bite-sized pieces. Dice the shallots very finely. Heat the vegetable stock.
- Melt 1 tablespoon butter in a saucepan and sauté the shallots in it until translucent. Add the rice and sweat it too. Add the white wine and bring to the boil.
- Over the next 10 minutes, gradually pour in the hot stock while stirring. After 10 minutes add the asparagus and simmer for another 10 minutes.
- Finely chop the wild garlic. Finally fold in with 1 tablespoon butter and the pecorino cheese. If you like, you can add salt, it always depends on the intensity of the fund.
- The risotto is ready in less than half an hour and hardly requires any work. Perfect for a sunny spring day!
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