Try It Now: Recipe for Wild Asparagus Risotto

The irresistible combination of risotto and asparagus in this recipe will delight you with its sumptuous taste, enhanced with a bit of white wine and the aroma of the Mediterranean on a plate.

Still one of the most famous natural aphrodisiacs, wild asparagus is one of the most prized vegetables in the Mediterranean, especially praised by nutritionists for its richness in nutrients. As they are within your reach, it would be a shame not to use them in your own kitchen and quickly prepare a healthy meal. You can also cook and roast them, they go especially well with pasta and rice, and you will surely be pleased with the fact that they are low in calories.

They are easy to prepare, so if you are looking for simple instructions for a quickly cooked lunch or dinner, Loris Parencan, chef at the Lanterna Premium Camping Resort, brings you a recipe for al dente risotto enriched with asparagus.

 

Ingredients for one person

arborio or carnaroli rice (0.08 kg)

1 bunch of wild asparagus

1 onion

1 clove of garlic

1 dl of white wine

salt

pepper

olive oil

butter

prawns, prosciutto, etc. to your liking

 

Preparation

Cut or break wild asparagus into pieces, separate its softer parts from harder ones.

From the harder parts of the asparagus, cook a broth with also one smaller onion. Blanch the softer parts of the asparagus briefly, cool and drain. Place half of the cleaned onion and the clove of garlic, crushed with the palm of your hand, on the heated olive oil and let the oil flavour for a few minutes, then remove the onion and garlic from the pan. Add the rice and continue stirring until the rice is glazed, then add the asparagus, pour in the asparagus broth to cover the rice and drizzle with white wine. Halfway through, you can add prawns or prosciutto to your liking and continue to pour in the broth until the rice is cooked. Make sure your rice doesn’t overcook, as it is better when it’s al dente. At the end of cooking, add salt, pepper and a tablespoon of butter.

Drizzle with a bit of olive oil before serving.

 

Don’t miss the season

Asparagus harvest lasts from March to July, so use that period to prepare irresistible meals for the whole family. Breakfast, lunch, dinner… We believe that they won’t resent you if you include asparagus on the all-day menu!

 

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