Asparagus Wild Garlic Risotto with Prawns

Fresh wild garlic is one of the true highlights of spring. In April, you can even forage it in the woods – perfect for anyone who loves garlic flavours. This asparagus wild garlic risotto with prawns brings that freshness straight to your plate.

What defines spring cuisine in Europe? Fresh herbs, asparagus and light dishes – exactly what this risotto represents. It's the kind of seasonal cooking that reminds you why spring is worth the wait.

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Ingredients for Asparagus Wild Garlic Risotto with Prawns

for 2 servings

Risotto Base

• 1 tbsp olive oil

• 1 shallot

• 30 g parmesan

• 100 ml white wine

• 150 g risotto rice

• 600 ml asparagus stock
  

Asparagus & Prawns

• 150 g green asparagus

• 200 g prawns (peeled)

• 200 g white asparagus
  

Wild Garlic Pesto

• 1 pinch of salt

• 10 g pine nuts

• 20 g parmesan

• 30 ml olive oil

• 40 g fresh wild garlic
  

Topping

• 1 burrata

• Salt and pepper
  

Flexi-Tips

Is wild garlic too intense? Mix it with flat-leaf parsley or spinach to mellow the flavour.

Can I make this dish vegetarian? Simply replace the prawns with pan-fried mushrooms – they pair beautifully with the creamy risotto.

Why is my risotto not creamy? The key is regular stirring and adding the stock gradually, one ladle at a time.

Instructions for Asparagus Wild Garlic Risotto with Prawns

1. Start by preparing your mise en place. Peel the white asparagus and keep the peelings. Peel only the lower third of the green asparagus. Cut both into even pieces.

2. Place the asparagus peelings and trimmings in a pot, cover with water and simmer gently for about 20 minutes. Strain through a sieve and season lightly with salt. Keep warm.

A good asparagus stock builds the foundation of flavour for the entire dish.

3. Finely dice the shallot into brunoise so it distributes evenly through the risotto.

4. Blend wild garlic, parmesan, pine nuts and olive oil into a smooth, creamy pesto. Season to taste.

Add the pesto only at the end to preserve its bright green colour.

5. Heat olive oil in a heavy-based pan and sauté the shallots until translucent. Add the risotto rice and toast lightly for 1–2 minutes.

6. Deglaze with white wine and let it reduce completely. Add the hot asparagus stock ladle by ladle, stirring regularly throughout.

7. Meanwhile, pan-fry the prawns in a separate pan over high heat for 1–2 minutes per side. Season with salt and pepper.

8. About 5 minutes before the risotto is done, add the asparagus so it stays nicely al dente.

9. Once the rice is al dente, stir in the parmesan and wild garlic pesto.

The risotto should be creamy and slightly flowing – not dry or stiff.

10. Plate the risotto, arrange the prawns on top and tear the burrata over. Finish with a drizzle of olive oil and freshly ground pepper.
    

Résumé

This asparagus wild garlic risotto with prawns captures everything that defines spring cuisine: freshness, balance and seasonal flavour. The homemade asparagus stock and the vibrant wild garlic pesto take this dish to a level you won't find in any restaurant.

When is asparagus season in the UK? From April to June – the perfect time for this dish. Ideal for flexitarians looking for a beautiful balance of vegetables and quality protein.

👉 #Foodforflexitarians

Get inspired by food for flexitarians

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The tools for this recipe

Good pasta doesn’t need an arsenal – but two tools make the difference:

• Premium stainless steel pan – uncoated for real browning and the fond that carries your sauce.

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

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FAQ

Can I make this risotto vegetarian?

Yes – simply replace the prawns with pan-fried mushrooms. They pair beautifully with the creamy wild garlic risotto.

Why is my risotto not creamy?

The key is regular stirring and adding the stock gradually, one ladle at a time, letting each be absorbed before the next.

Is wild garlic too intense for this dish?

If you find it strong, mix it with flat-leaf parsley or spinach to mellow the flavour while keeping the fresh green colour.