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  • Serves 2-3

  • 40 mins

  • Very easy

  • 1 small bunch of new season asparagus (approx 9 stems), trimmed & cut into 1" pieces

  • Large handful of wild garlic, washed

  • 2 tbsp olive oil

  • 200g arborio rice

  • 1 stick of celery

  • 1 small white onion

  • 2 cloves of garlic, crushed

  • 1/2 glass of white wine (optional)

  • 2 litres good quality vegetable stock

  • 25ml cashew or soy cream

  • 1/2 tsp white pepper

  • 1/2 tsp black pepper

  • 1 - 2 tsp salt

Is there anything better than new season British asparagus? Perhaps some foraged wild garlic. As both these things made an appearance in my fridge this week I decided to pair them in a risotto. And it was absolutely delicious. Full of fresh Spring flavours and easy to make, it was a perfect light dinner.


1. In a large pan of boiling water, blanch the asparagus for 1-2 mins, then place in iced water and set aside.

2. In a deep frying pan, add a tablespoon of olive oil and then add onions and celery. Saute on low to moderate heat until translucent and soft, for about 10 minutes. Add the garlic and cook for another few minutes.

3. Add the rice and gently saute until rice is well coated. Then add the wine and cook until it has completely reduced. Then add a ladle of vegetable stock. Simmer and stir. Keep adding stock until rice is soft and creamy. The rice should not be soggy and maintain a tiny bit of bite.

4. Add the wild garlic, which will wilt immediately and then add the asparagus. Stir well and add a little more stock if needed. Then add the cream and season well with salt and pepper.. It should be quite a loose consistency. Serve immediately, with a wedge of lemon if you like.

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