Wild garlic risotto with asparagus and Tomami ragout
Vegami, #1
vegetarian
main course
medium
Mike Süsser
Ingredients for 4 persons
Ingredients
Wild garlic risotto:
200 g risotto rice
200 ml white wine
50 g of butter
100 g Parmesan
500 ml vegetable broth
100 g wild garlic
1 onion
6 tbsp olive oil
1 tbsp VEGAMI
Salt pepper
Asparagus ragout:
250 g white asparagus
250 g green asparagus
200 g cherry tomatoes
100 ml vegetable stock
2 tbsp butter
1 tablespoon TOMAMI #1
Olive oil
Some basil
Salt and pepper
Instructions
Mix the wild garlic with half of the olive oil, some vegetable stock, and salt and pepper to
form a paste. Peel the white asparagus completely and only the lower half of the green asparagus and cut diagonally into 1cm pieces. Halve the cherry tomatoes. Sauté the asparagus in a little olive oil and pour in the vegetable stock. Add the tomatoes and butter and simmer gently to make a ragout. Season to taste with TOMAMI #1, strips of basil and the spices.
For the risotto, peel the onion and cut into fine cubes. Sauté in olive oil and add the rice,
sauté briefly and deglaze with the white wine. Allow the white wine to reduce and then cook over medium-high heat. Gradually pour in the vegetable broth. It takes about 15-20 minutes to make a risotto.
When the rice is soft but still al dente, add the butter, Parmesan and VEGAMI and finally stir in the wild garlic paste and season to taste.
Serve together with the asparagus ragout and garnish with a few Parmesan shavings.
Preparation time: approx. 40 minutes
