Wheat Risotto with Wild Garlic and Asparagus Stalks

An asparagus recipe for gourmets:

Remove the peel from the asparagus spears and cut the ends into small pieces. Cook the spears in the clear soup for about 10 minutes. Drain – collect the clear soup.

Blanch wild garlic in clear soup. Remove and chop.

Add butter and lemon to the clear soup. Cook wheat in it until al dente according to package directions.

Sauté onion and garlic in the hot butter until translucent. Add wheat, wild garlic, asparagus spears and tomatoes, season with salt, season with pepper.

Serve sprinkled with cheese.

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