John Myers
Kohlrabi and Wild Garlic Risotto with Fried Asparagus
The perfect kohlrabi and wild garlic risotto with fried asparagus recipe with a picture and simple step-by-step instructions.
- 200 g Arborio risotto rice
- 1 Kohlrabi, diced
- 1 bunch Asparagus green fresh
- 1 bunch Wild garlic fresh
- 100 g Date tomatoes
- 100 ml Soy cream
- 3 tsp Almond butter white
- 1 Wine glass White wine dry
- Homemade wild herbs “butter” – to be found in my recipes
- Raspberry vinegar
- 0,5 tsp Sugar brown
- Olive oil
- 600 ml Vegetable broth hot
- Braise the risotto rice in a little olive oil, add the kohlrabi, diced small, and braise until the rice is translucent. Deglaze with white wine, simmer.
- Fill up with 200 ml of hot vegetable stock, put the lid on, turn the heat down and stir more often. When the liquid is absorbed, fill up again with 200 ml of hot broth (3-4x in total).
- Cut the asparagus into pieces and halve the tomatoes. Add 3 teaspoons of almond butter and soy cream to the risotto. Chop the wild garlic and stir in.
- Fry the asparagus in herb butter, add the tomatoes. Add 2 dashes of raspberry vinegar, 1/2 teaspoon brown sugar, caramelize briefly. Serve together.
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