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Wild garlic risotto with asparagus
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 430
  • Fat about 20g
  • Carbohydrates about 45g
  • Protein about 12g
This is needed
This is needed for 4 people
Wild garlic puree
  • 2 tbsp olive oil
  • 50 g wild garlic, finely chopped
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 200 g risotto rice
  • 1 dl white wine
  • 500 g thin green asparagus, cut into approx. 4 cm pieces
  • 9 dl vegetable bouillon
  • 60 g grated Parmesan
  • 2 tbsp butter
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And that's how it's done
And that's how it's done
Wild garlic puree
Puree the wild garlic and oil, set aside.
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.