Lemony Risotto with Wild Garlic and Grilled Asparagus

Wild garlic, a commonly found plant in many wooded areas around Ireland during Spring. This is my favourite time of the year, and I’ll try to get as much garlic as possible so that I can enjoy pestos, breads, and I’ll even make salads with the baby leaves.

There are many uses for wild garlic, and one of my favourite recipes is to simply drop it to a blender with some extra virgin olive oil, and generously brush onto flat breads, before cooking on a pan.

Another way I love to use it, is in a risotto with a hint of lemon and grilled asparagus. Delicious!


What you’ll need (serves 6):

  • 300g of risotto rice, I’ve used Arborio
  • A handful of wild garlic leaves sliced
  • 4-5 baby asparagus per person
  • 3 shallots, finely chopped
  • 1 stick of celery, finely chopped
  • 1.3 litres of veg stock
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of vegan parmesan
  • The juice of half a small lemon (optional)
  • 150ml dry white wine
  • Olive oil
  • Salt and pepper



1. Heat a little olive oil in a pan and gently cook the shallots and celery until the shallots become translucent.

2. Turn the heat up a little and add the rice, stirring it to coat it in the mix and to heat it through.

3. Add in the wine and simmer until the wine has reduced by half. Now add a ladle of the stock. Simmer until this has reduced and continue this process until your rice has cooked.

4. Stir regularly to release the starch in the rice, making the dish sticky.

5. It is important to taste your rice to test the flavour but also the cooking as it may be ready before you’ve used all of the stock. The texture should have some bite but it shouldn’t be hard.

6. When the dish is almost cooked add in the wild garlic. Stir well and add in the nutritional yeast and parmesan.

7. Add in the lemon juice and season well with freshly ground salt and pepper.

8. Meanwhile heat a griddle pan over a high heat. Pour a little olive oil over the asparagus, add some freshly ground salt and pepper. Place the spears on the hot griddle pan and cook for a couple of minutes on each side.


If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram, or @thetinyVK on Twitter – I’d love to see them! xTx

Share and enjoy!

Tanya O’Halloran – The Tiny Vegan Kitchen