Overhead shot of a single bowl with wild garlic and asparagus risotto with few asparagus tips and lemons on side

Wild garlic and asparagus risotto

Beautifully creamy and full of flavour wild garlic and asparagus risotto. This easy dish is great celebration of the new, fresh produce that Spring has to offer!

Course Main Course
Cuisine Vegan
Keyword risotto, wild garlic risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 medium shallots (finely chopped)
  • 2 small garlic cloves (finely chopped)
  • 1 tbsp olive oil
  • 2 tsp vegan butter
  • 200 g risotto rice
  • 100 ml white wine
  • 500 ml vegetable stock
  • 200 g green asparagus
  • 70 g wild garlic
  • 1/2 medium lemon (juice and zest)
  • 50 g vegan hard cheese (grated)


  1. In a large pan, heat the olive oil and butter, then add chopped shallots and fry for 3-4 minutes until they begin to soften. Add chopped garlic and fry for another minute. 

  2. Add the risotto rice to the pan and pour in the white wine. Stir it all together and allow the wine to bubble until it evaporates, stirring often. Leave it on medium heat, and keep pouring the vegetable stock, one ladle at the time, stirring frequently and only adding another ladle of stock when the rice absorbed all the liquid. After about 10 minutes, add the chopped asparagus and wild garlic. 

  3. Add more stock and after another 5 minutes, when rice is just cooked but still has some bite to it, add the lemon juice and zest and grated cheese. Cover with lid, take off the heat and allow it to stand for few more minutes, so the rice can absorb any extra liquid.

  4. Give it a stir, divide into serving bowls. Sprinkle with some more grated vegan cheese and enjoy!