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Risotto with green asparagus and wild garlic pesto

This gives the risotto a special touch. Refined with green asparagus and wild garlic pesto it becomes delicious.

 

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

Risotto mit grünem Spargel und Bärlauchpesto

How to do it:

Pesto

  1. Wash the wild garlic well and chop very finely.
  2. Crush the pine nuts in a mortar and grate the Parmesan cheese.
  3. Put everything in a bowl and cover with olive oil.
  4. Blend the mixture, if necessary using a hand blender.
  5. Let it rest for two or three hours at room temperature and season with salt and pepper.

Risotto

  1. Peel and finely dice the shallots, then sauté with olive oil.
  2. Precook the rice to about 80%.
  3. Then add the rice to the shallots and sauté as well, deglaze with white wine and bring to the boil.
  4. Finally, keep adding broth and simmer until the desired consistency is reached.
  5. Peel the asparagus and cut into fine strips and add to the risotto together with the cubes of butter.
  6. 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.

Verschiedene Gerichte mit Spargel
Risotto mit grünem Spargel und Bärlauchpesto


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