1. Chop the onion in the Thermomix, then add 1 tbsp olive oil and roast at 100°C on Thermomix level 1 for 3 minutes. Thoroughly wash and trim the wild garlic.
2. Then add the rice. Fry the rice for a further 3 minutes at 100°C, level 1 and counterclockwise. salt and pepper.
3. Deglaze with white wine. Then add the broth. (It should be hot, otherwise the cooking time will be longer)
4. Now boil down the risotto for approx. 15 - 18 min at 100°C, level 1 and reverse. Do not close the lid with the measuring cup so that the steam can escape.
5. If you want to add asparagus, add the finely chopped asparagus after 10 minutes of cooking time. Stir in butter, wild garlic and half of the Parmesan cheese and season with lemon zest, salt and pepper.
6. Tip: The risotto should have a very creamy consistency. You can always add a little butter if you want it even savory.
7. Spread the wild garlic risotto on 4 plates and if you want, you can refine it with a few drops of truffle oil and then serve sprinkled with the remaining Parmesan

Preparation without Thermomix

1. Peel the onion, dice finely and sauté in oil and butter (2 tablespoons each). Add the risotto rice and sauté until translucent. Deglaze with white wine and let it boil down. Salt lightly.
2. Gradually add broth, stirring constantly and gently, and cook until rice is cooked, 15-20 minutes.
3. If you want to add asparagus, you can add them 3 minutes before the end of cooking. I like to cut it into 5mm thin slices. Season with salt and pepper.
4. Finally, stir in the grated Parmesan, the optional goat's cheese, butter, lemon zest and the finely chopped wild garlic.
5. Let stand a little longer and then arrange in deep plates.