Summary

Ingredients

• 160 g risotto rice (e.. Arborio)
• 30 g shallot (s)
• 80 ml white wine
• 800 ml meat stock
• 30 g oat cream cheese
• 30 g parmesan, rated
• 30 g butter
• 0.5 ½ bunch wild garlic, finely chopped
• 200 g asparaus, reen, sliced

Print Recipe Pin Recipe

Instructions

1. Peel and dice shallot and sauté in a little butter. Add risotto rice and cook until it appears translucent. Deglaze with white wine and let it boil down. Salt lightly. Gradually add the stock while stirring gently and cook for 15-20 minutes until the rice is cooked through. 3 minutes before the end of cooking, add the green asparagus cut into 5 mm thin slices. Season to taste with salt and pepper.
2. Finally stir in the grated Parmesan, goat cheese, butter and the finely chopped wild garlic.
3. Let it steep a little more and then serve in deep plates.