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Serves
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Ingredients
  • 900 ml Vegetable stock
  • 75 g Wild garlic leaves
  • 75 g Frozen peas
  • 50 g Butter
  • 25 ml Olive oil
  • 1 Medium onion
  • 175 ml White wine
  • 75 g Parmesan
  • 300 g Arborio rice
Wild garlic risotto Wild garlic risotto

Wild garlic risotto

Prep 40 minutes
Total 40 minutes
  1. Bring the stock to a simmer in a saucepan and add the frozen peas, cooking for 1 minute. Now add the wild garlic leaves and cook for a further 30 seconds before removing from the heat. Blitz in a food processor or with an immersion blender until smooth.
  2. Add the oil and half of the butter to a separate pan on a low heat. Finely chop the onion and add this to the pan and sauté for 10 minutes.
  3. Turn the heat up higher and add the rice to the pan, toasting it for a minute. Add the wine and a pinch of salt and keep the pan on a medium heat.
  4. When the wine has evaporated, add a ladle of stock and keep stirring until this has also evaporated. Repeat this over the course of half an hour, continually stirring, until the rice is fully cooked. You may not need all of the stock.
  5. When the risotto rice is cooked, add the remaining butter and the grated Parmesan and stir these through. Cover with a lid for 2 minutes before serving.
Wild garlic risotto Wild garlic risotto

Wild garlic risotto

favorite
print
like
Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 900 ml Vegetable stock
  • 75 g Wild garlic leaves
  • 75 g Frozen peas
  • 50 g Butter
  • 25 ml Olive oil
  • 1 Medium onion
  • 175 ml White wine
  • 75 g Parmesan
  • 300 g Arborio rice

  1. Bring the stock to a simmer in a saucepan and add the frozen peas, cooking for 1 minute. Now add the wild garlic leaves and cook for a further 30 seconds before removing from the heat. Blitz in a food processor or with an immersion blender until smooth.
  2. Add the oil and half of the butter to a separate pan on a low heat. Finely chop the onion and add this to the pan and sauté for 10 minutes.
  3. Turn the heat up higher and add the rice to the pan, toasting it for a minute. Add the wine and a pinch of salt and keep the pan on a medium heat.
  4. When the wine has evaporated, add a ladle of stock and keep stirring until this has also evaporated. Repeat this over the course of half an hour, continually stirring, until the rice is fully cooked. You may not need all of the stock.
  5. When the risotto rice is cooked, add the remaining butter and the grated Parmesan and stir these through. Cover with a lid for 2 minutes before serving.