Risotto with Green Asparagus and Wild Garlic Pesto

Instructions

1. First, heat the vegetable broth.
2. Finely dice the onion.
3. In a pan over medium heat, sauté the onion in olive oil until translucent.
4. Add the rice and briefly toast it.
5. Deglaze with the white wine and let it cook down.
6. Once the wine has reduced, gradually add two to three ladles of vegetable broth at a time, allowing it to absorb before adding more.
7. Wash the asparagus and cut it diagonally into slices, halve the tips and set them aside.
8. Grate the cheese and squeeze the lemon juice.
9. Wash the wild garlic leaves and roughly chop them. Place them in a tall container with about 20 g of Grana Padano, some salt, pepper, and olive oil, then blend with a hand blender into a pesto. Optionally, add pine nuts or cashews.
10. Sauté the asparagus slices in a pan over medium heat with a little oil.
11. Once all the broth has been absorbed and the rice has reached the desired consistency, add the lightly sautéed asparagus slices and mix in.
12. Now also fry the asparagus tips in the pan.
13. Add butter, cheese, lemon juice, and 1–2 tbsp of pesto and stir until everything is well combined with the rice.
14. Serve on a plate, spread the pesto over the risotto, and top with the fried asparagus tips.