|1 bunch bunch||Asparagus Asparagus|
|200 g g||Risotto Rice Risotto Rice|
|150 g g||Goat's Cheese Goat's Cheese|
|100 ml ml||White Wine White Wine|
|500 ml ml||Vegetables broth Vegetables broth|
|2 pieces piece||Shallots Shallot|
|2 tbsp tbsp||Sunflower Oil Sunflower Oil|
|30 g g||Wild Garlic Wild Garlic|
|2 tsp tsp||Butter Butter|
|1 pinches pinch||Salt Salt|
Wild Garlic Risotto with Green Asparagus
- Finely chop shallots. Rinse and drain 200g risotto rice. Stir the broth into rice and leave to simmer for 15 minutes. Add in white 100g white wine, simmer until liquid has almost evaporated, adding in additional stock if necessary, leave to simmer for another 15 mins.
- Meanwhile, wash asparagus and remove the woody ends, cut chunks diagonally.
- Cook asparagus in the hot butter for 4-5 minutes, add salt and pepper to taste. Add wild garlic to the Risotto and season with 150g of goat’s cheese.
- Spread on a plate, and top with goats cheese and asparagus.