Wild Garlic Risotto with Asparagus
A bright green spring risotto — tender asparagus sautéed and folded in, finished with a vivid wild garlic pesto, Parmigiano, and butter. Fresh, seasonal, and vegetarian.
| Amount | Ingredient |
|---|---|
| 7 oz (200 g) | risotto rice (Carnaroli or Arborio) |
| 1¾ oz (50 g) | wild garlic leaves (aglio orsino / ramsons) |
| 1 lb (500 g) | fine green asparagus |
| 1 | onion |
| 3 tbsp | olive oil |
| 1½ tbsp | butter |
| 2 oz (60 g) | Parmigiano Reggiano, grated |
| 3¾ cups (900 ml) | hot vegetable broth |
| ½ cup (100 ml) | dry white wine |
| fine salt, black pepper |
Spring in one bowl: wild garlic (aglio orsino, also called ramsons) blended with olive oil into a vivid green puree, and fine green asparagus quickly sautéed until just tender. The rice is toasted, deglazed with white wine, and cooked with vegetable broth; the asparagus goes in halfway, and the wild garlic puree, cheese, and butter are folded in at the end. The result is a risotto that tastes of the season — garlicky, green, and elegant.
Ingredient notes: Wild garlic (ramsons) appears in spring at farmers' markets — its leaves taste of mild garlic with a grassy note. If unavailable, use a mix of baby spinach and one garlic clove. Fine green asparagus cooks quickly; thick spears should be peeled and halved.
- Blender (for the wild garlic puree)
- Large saucepan (for the risotto)
- Skillet (for the asparagus)
- Chef's knife and cutting board
- Wooden spoon
- Ladle
- Make the wild garlic puree (5 min). Blend the wild garlic leaves with the olive oil until smooth. Set aside.
- Sauté the asparagus (5 min). Warm a drizzle of oil in a skillet and sauté the asparagus about 5 minutes until just tender. Remove and set aside.
- Soften the onion (5 min). In a large saucepan, sauté the chopped onion in oil until soft.
- Toast and deglaze (3 min). Add the rice and toast until translucent. Pour in the wine and let it absorb completely.
- Cook the risotto (20 min). Add the hot broth a little at a time, stirring continuously, keeping the rice just covered. After about 10 minutes, add the asparagus tips and stems, and cook 10 minutes more until creamy and al dente.
- Finish (2 min). Fold in the wild garlic puree, Parmigiano, and butter. Season to taste.
- Serve (1 min). Serve immediately, with a crack of black pepper.
- Blend the garlic with oil. The oil carries the flavor and keeps the puree bright green.
- Asparagus until just tender. Five minutes keeps the snap; overcooked spears go mushy.
- Add asparagus halfway. Ten minutes in the rice is enough for it to meld without losing texture.
- Fold the puree in at the end. High heat would dull its color and aroma.
- Taste before salting. The broth and Parmigiano bring salt.
- Serve at once. Green risottos wait for no one.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Cooking the puree | Muddy color, lost garlic | Fold in off the heat, at the end |
| Overcooked asparagus | Mushy, stringy | 5-minute sauté, then 10 minutes in rice |
| Blending without oil | Dull, clumpy puree | Oil carries flavor and color |
| Boiling the rice hard | Starchy, uneven | Gentle, gradual broth |
| Skipping the wine | Flat finish | White wine brightens the whole dish |
| Salting early | Too salty | Taste before adding salt |
- Spinach Garlic: Substitute baby spinach + one garlic clove for wild garlic.
- Lemon Asparagus: Finish with lemon zest and a squeeze.
- Creamy Version: A spoonful of mascarpone with the butter.
- Pancetta Version: Crisp pancetta scattered over for a non-vegetarian twist.
- Pea Version: Add a cup of peas with the asparagus.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days. |
| Freezer | Not recommended — the creamy emulsion breaks. |
| Reheating | Warm gently in a skillet with a splash of broth, stirring until creamy. |
Fresh spring flavors pair with:
- Sauvignon Blanc — Herbal, grassy, perfect.
- Vermentino — Saline and bright.
- Pinot Grigio — Light and crisp.
- Gavi di Gavi — Elegant and mineral.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 470 |
| Protein | 15 g |
| Fat | 16 g |
| Carbohydrates | 66 g |
| Fiber | 5 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
What is wild garlic?
Aglio orsino — wild garlic or ramsons — a spring green with mild garlic flavor and grassy aroma. The leaves are used like an herb.
Where can I find it?
Farmers' markets in spring. If unavailable, baby spinach with a clove of garlic is a fine substitute.
Do I cook the wild garlic?
No — it's blended raw with oil and folded in at the end, which keeps its color and flavor bright.
Can I make this vegan?
Yes — skip the butter and Parmigiano, or use vegan alternatives and olive oil for the finish.
Why add asparagus halfway through?
It needs time to meld with the rice but should keep its texture — 10 minutes is the sweet spot.
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Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.