Lemony Risotto Recipe with Wild Garlic and Grilled Asparagus from The Tiny Vegan Kitchen

Risotto Recipe

It’s that time of year once again when wild garlic is in abundance. I love to use it is in a risotto recipe with a hint of lemon and grilled asparagus. Delicious!

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

Serves 6


300g of risotto rice, I’ve used arborio
Hand full of wild garlic leaves, washed and 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. Turn the heat up a little and add the rice, stirring it to coat it in the mix and to heat it through.
2. 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. Stir regularly to release the starch in the rice, making the dish sticky.
3. 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.
4. When the dish is almost cooked add in the wild garlic. Stir well and add in the nutritional yeast and parmesan.
5. Add in the lemon juice and season well with freshly ground salt and pepper.
6. Meanwhile heat a griddle pan over a high heat. Pour a little olive oil over the asparagus; add some freshly ground salt and pepper.
7. Place the spears on the hot griddle pan and cook for a couple of minutes on each side.


Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bioTanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

You may also like...