Risotto with green asparagus and wild garlic pesto
Ingredient list
For the pesto
2 bunches wild garlic
1 tablespoon pine nuts
50 g Parmesan cheese
100 ml olive oil
Salt, pepper
For the risotto
1 shallot
1 tsp olive oil
100 g risotto rice
50 ml white wine
300 ml vegetable broth
30 g butter
2 spears green asparagus
50 g Parmesan cheese
Salt, pepper
How to do it:
Pesto
- Wash the wild garlic well and chop very finely.
- Crush the pine nuts in a mortar and grate the Parmesan cheese.
- Put everything in a bowl and cover with olive oil.
- Blend the mixture, if necessary using a hand blender.
- Let it rest for two or three hours at room temperature and season with salt and pepper.
Risotto
- Peel and finely dice the shallots, then sauté with olive oil.
- Precook the rice to about 80%.
- Then add the rice to the shallots and sauté as well, deglaze with white wine and bring to the boil.
- Finally, keep adding broth and simmer until the desired consistency is reached.
- Peel the asparagus and cut into fine strips and add to the risotto together with the cubes of butter.
- Add the pesto to taste and finish with Parmesan cheese.
Our tip
The asparagus tips are super suitable as decoration in combination with stewed tomatoes.
