Asparagus and wild hops risotto

In season ingredients represent the best choice for any dish. Colours, tastes and smells, if coming from in season ingredients, make a dish even more savory! Learn how to exploit the area where you live and its products. If you can't find any wild hops, don't worry: you can use watercress, nettles, sorrel, ramps, or any other herbs.


10 minutes Total time
20 minutes Active time
Serves 2 persons
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Rinse your asparagus under clean running water and take off the outer layer with a vegetable peeler. Cut off the tips and slice the stalks. Blanch the tips. Slice the leek and mince the wild hops. Sautè the leek together with the herbs , the asparagus (except from the tips) and the herbs. Add and toast your rice. Simmer with white wine, then add water to cover. Add salt as needed. Cook simmering adding water if necessary. Make your risotto creamy by adding butter and parmesan. Whisk well, then serve decorating with the asparagus tips.

A good local white wine is the best choice to pair with this great risotto.
Wild hops are in season in spring. Did you know it?

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