Summary

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

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Instructions

1. Clean the green asparagus and cut into bite-sized pieces. Dice the shallots very finely. Heat the vegetable stock.
2. 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.
3. 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.
4. 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.
5. The risotto is ready in less than half an hour and hardly requires any work. Perfect for a sunny spring day!