Risotto with "Bruscandoli"( Wild meadow asparagus)

This plant, known by different names in various regions of Italy, is harvested in spring and is excellent for enriching risottos or omelets. It has a slightly bitter taste, similar to asparagus. Bruscandoli are low in calories and have various health benefits, including toning, refreshing, diuretic, and laxative properties, as well as blood purification and promotion of liver functions."

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10 Min

Preparation

20 Min

Cook

Ingredients

Serves 4

320 g of rice (Carnaroli or Arborio)
1 bunch of wild asparagus (Bruscandoli, wild hop)
2 spring onions
1 clove of garlic
100 ml white wine
1 l meat or vegetable broth
100 g grated Parmesan
cheese Butter Olive oil Salt, pepper

Preparation

Wash the wild asparagus, snap off the tips and leaves. Melt some butter in a pan and briefly roast both, season with salt and pepper and set aside.

Sauté finely chopped spring onions and halved garlic clove in some olive oil. Add the rice, mix well, pour in the white wine and let it evaporate. Gradually add the meat or vegetable broth and let it simmer lightly (stirring diligently), until the rice is "al dente".

Season with salt and pepper. Then stir in the grated Parmesan cheese and some (cold) butter.
Incorporate the wild asparagus, plate and sprinkle with some grated Parmesan cheese.

TIP: For a heartier variation, roast some bacon (available at the Partschins farm shops) and sprinkle it over the top.

Recipe by: Tourist Information Partschins, Rabland and Töll