As spring arrives, the forest floor comes alive with fresh, wild plants – and one of the most popular is undoubtedly wild garlic. With its mild garlic flavor and vibrant green leaves, wild garlic is a true seasonal favorite in Nordic cuisine. One of the tastiest ways to use wild garlic is in a creamy wild garlic risotto with green asparagus – a simple yet elegant dish that truly tastes like spring.
Making a great wild garlic risotto with green asparagus takes a bit of patience and a love for seasonal ingredients. It’s important to stir continuously and add the broth gradually – that’s where the magic happens. When the rice is nearly tender, stir in the wild garlic purée. It brings both color and the signature mild garlic flavor that defines a proper wild garlic risotto. Finish the risotto with a generous knob of butter, freshly grated Parmesan, and green asparagus. If you have fresh wild garlic flowers, they make a beautiful and flavorful garnish.
Where can you find wild garlic?
Wild garlic grows naturally in moist, shady forest areas and parks, typically from March to May. You can recognize it by its long, pointed green leaves and its distinctive scent of fresh garlic. It often forms dense carpets on the forest floor. Always be 100% sure of your identification – wild garlic can be confused with toxic plants like lily of the valley.
What can you use wild garlic for?
Wild garlic is a versatile wild plant in the kitchen. You can use it to make Classic Wild Garlic Pesto, Wild Garlic Butter, Wild Garlic Mayonnaise, Wild Garlic Sea Salt, or Wild Garlic, Leek and Potato Soup – or, as in this recipe, a delicious wild garlic risotto with green asparagus. Its mild flavor makes it perfect for dishes where you want a fresh, green touch without overpowering the other ingredients.
This wild garlic risotto with green asparagus is creamy, vibrant, and full of spring flavor. The crisp green asparagus adds texture and color, while the blended wild garlic purée gives the risotto a rich green hue and a taste of forest and sunshine.
Serve it as a light vegetarian main course or as a side dish to grilled fish or chicken.
Wild garlic Risotto with Green Asparagus
Ingredients
- 250 g green asparagus, about 9 oz
- 1 tbsp olive oil, for sautéing the asparagus
- 1 liter vegetable broth, about 4¼ cups
- 40 g fresh wild garlic, about 1½ oz or 1 tightly packed cup
- 1 small onion, finely chopped
- 1 tbsp olive oil or butter, for sautéing the onion
- 300 g risotto rice, e.g. arborio or carnaroli (about 1½ cups)
- 1 dl white wine, about ⅓ cup
- 25 g butter, about 2 tbsp
- 50 g freshly grated Parmesan, about ½ cup
- Salt and freshly ground pepper, to taste
- Wild garlic flowers for garnish, optional
Instructions
- Rinse the asparagus and snap off the woody ends. Cut them into pieces about 2–3 cm long (roughly 1 inch). Heat 1 tablespoon of olive oil in a pan and sauté the asparagus over medium-high heat for 4–6 minutes, until they’re lightly browned but still crisp. Sprinkle with a little salt and set aside.
- Pour the vegetable broth into a small saucepan, cover with a lid, and heat it up. Keep it warm throughout the cooking process.
- Rinse the wild garlic thoroughly and blend it with a small amount of the warm broth. Set aside.
- In a large pot, heat 1 tablespoon of olive oil or butter. Sauté the chopped onion over medium heat for a few minutes until soft and translucent, without letting it brown.
- Add the risotto rice and stir for about 1 minute, until the grains become slightly translucent around the edges.
- Pour in the white wine and let it cook off while stirring.
- Add about 100 ml (⅓ cup) of the warm broth at a time, stirring regularly. Once the liquid is nearly absorbed, add the next portion. Continue this process for about 25 minutes, until the rice is tender but still has a slight bite.
- When the risotto is nearly done, stir in the blended wild garlic purée. Let it heat through for 1–2 minutes.
- Remove the pot from the heat and stir in the butter and parmesan. Season with salt and freshly ground pepper to taste.
- Gently mix in the sautéed asparagus or arrange it on top before serving. Garnish with fresh wild garlic flowers, if you have them on hand.
