Risotto with green asparagus and wild garlic

Ingredients for 4 servings:

• 500 g asparagus, green
• 2 shallots
• 1 bunch of wild garlic
• 350 g risotto rice
• 2 tbsp butter
• 150 ml white wine
• 700 ml vegetable stock
• 60 g Pecorino

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Spring can taste so good!

Trim the green asparagus and cut into bite-sized pieces. Finely dice the shallots. Heat the vegetable stock. Melt 1 tablespoon of butter in a saucepan and sauté the shallots until translucent. Add the rice and sauté. Add the white wine and bring to a boil. Over the next 10 minutes, gradually add the hot stock while stirring. After 10 minutes, add the asparagus and simmer for another 10 minutes. Finely chop the wild garlic. Finally, fold in 1 tablespoon of butter and the pecorino. If you like, add more salt; it all depends on the intensity of the stock. The risotto is ready in less than half an hour and requires hardly any work. Perfect for a sunny spring day!