This blogpost also is available in German.
FINALLY! Spring is slowly slowly moving in here in Switzerland, which means two of my favorite ingredients in the kitchen are going to be available again. Namely; wild garlic and green asparagus. It was kind of an instant love with the first one. In terms of the latter one, I would rather call it love on the 1000st sight ??. Asparagus was one thing I absolutely couldn`t stand during my chlildhood and being a teenager. I remember my mom had to cook a different meal for me every time asparagus was on the plate. Nowadays I`m still quite complicated if we are talking asparagus. For example I despise the white ones. Not really because I don`t like their flavor, but because I am simply not capable of preparing and cooking them in a proper manner so they don`t turn out chewy and too fibrous. Mainly for that reason I almost never buy white asparagus. The contrary goes for green asparagus, they are freaking addictive on my opinion. Well as long as they are peeled. Yes! You heard right, I peel my asparagus although I know you not really have to. It`s just the way I prefer them ?!
So far about my wild garlic and asparagus passion. Ok, maybe now it`s the best time to mention, that I am planning on spamming you with recipes using these two ingredients this spring. Do you have any ingredient you crave for with anticipation until it`s seasonal in your country? Do you even grocery shop by season?
Evidently there`s not that much to say about today`s recipe, except maybe that it`s a rather classic one. You can find this meal in a large number of restaurants during the spring season. As you possibly all read the title of this blog post, you know what type of food I am talking about, still let me do a small drum-roll for you guys…… Here comes the amazing wild garlic risotto with asparagus!
Actually I have another question for you, kind of a rethorical one though. What do you do if it`s Easter sunday, you are craving risotto and you don`t have any risotto rice at home? Exactly you go for the one you use when you prepare rice pudding. Yes, yes, I know, yet another faux-pas, but you might not believe me, the risotto turned out pretty good. Just make sure to never leave the stove while cooking it and continously stir. But hey, isn`t that what you supposed to do anyways when preparing risotto.
Ingredients (2 servings):
– 250g Camolino rice
– 320ml white wine
– 640ml water
– 80ml soy cream
– 40g wild garlic, finely chopped
– 1/2 bouillon cube
– 1/2 TL salt
– 1/2 TL black pepper
– 2 EL olive oil
– 250g green asparagus, organic
Preparation:
- Heat 1 tbsp olive oil in a pan, add rice and fry the rice shortly until it starts to become translucent, approximately 1 up to 2 minutes.
- Deglaze with half of the white wine.
- Add bouillon cube and half of the water. Reduce the heat.
- Cook the rice on low temperature and stir regularly to make sure nothing gets stuck to the pan. As soon as all the liquid you added vanished, pour in more water and white wine.
- Repeat step 4 until your rice starts to have the right consistency and texture.
- In the meantime you can add the remaining olive oil into a frying pan and heat. Rinse off, peel and cut the asparagus into pieces. Fry the asparagus pieces for 3 up to 5 minutes. They should be cooked but still be crispy.
- Add soy cream, half of the finely chopped garlic, salt and black pepper to your risotto. Let cook for another 2 up to 3 minutes.
- Serve on a plate and garnish with the remaining wild garlic.
Have fun recreating this recipe and hopefully I`ll be back soon with another wild garlic recipe. At least now it seems the internet connection is working properly at our new place and the blog moved to another hosting server successfully. So far nothing standing in my way to be able to start blogging more regulary again.
Read you soon,
Sarah