Wild Garlic Risotto

Name: Wild Garlic Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 -4 servings
Ingredients: 900 ml low sodium stock; 2 tablespoons unsalted butter; 1 shallot; 250 g risotto rice; 125 ml dry white wine; one bunch wild garlic; 50 g parmesan; Fine sea salt and ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
2 -4 servings
Calories
262 kcal
Course
Main Course
Cuisine
German, Italian

Wild Garlic Risotto

Freya Patterson

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This simple wild garlic risotto with Parmesan is a flavorful dish made with just a few ingredients and ready in about 30 minutes.

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Ingredients

Servings

900 ml low sodium stock 4 cups, Notes 1 and 2
2 tablespoons unsalted butter divided
1 shallot or ½ small onion
250 g risotto rice 1 ¼ cup, Note 3
125 ml dry white wine ½ cup
one bunch wild garlic about 30-40 g/ 1-1.4 oz
50 g parmesan or vegetarian hard cheese, ½ cup
Fine sea salt and ground black pepper

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Instructions

Heat the stock: Pour the stock into a jug pan and heat it on the stove. Turn the heat down to a minimum and keep the stock on the stove during the entire cooking process.900 ml low sodium stock/ 4 cups
Cook onion: Finely chop the shallot or onion. Heat 1 tablespoon of the butter in a heavy-bottomed or non-stick pan. Cook the onion until translucent, about 2-3 minutes, stirring often.1 shallot + 1 tablespoon butter from 2 tablespoons unsalted butter
Add risotto rice, stir well, and cook for about 2 minutes, stirring often, until the rice is slightly translucent.250 g risotto rice/ 1¼ cups
Pour in the white wine and let it bubble until it evaporates; it will not take long.125 ml dry white wine/ ½ cup
Start adding the simmering stock, about one ladleful at a time. Only add the next ladle of stock when the previous one has been almost entirely absorbed by the rice. Continue adding the stock and stirring often until the rice is cooked through, about 25-30 minutes. The rice should be tender but still firm to the bite.
Chop wild garlic: While the risotto cooks, thoroughly wash the wild garlic leaves under hot running water. Dry them well. Slice into ribbons or chop.one bunch wild garlic
Grate the Parmesan and set it aside.50 g Parmesan/ ½ cup
Add butter and cheese: Once the rice is tender, add the cheese and the remaining tablespoon of butter. Stir well to melt. Add the wild garlic and stir well again for about 1 minute until the leaves are slightly wilted.
Adjust the taste with salt and freshly ground black pepper and serve sprinkled with more Parmesan if desired.fine sea salt and ground black pepper

Notes

Vegetable or chicken stock, either homemade or bought. If using bought stock, make sure is good quality and low sodium. Otherwise, the risotto might be too salty.
Amount of stock: You will need more or less the amount mentioned above, but it will depend on the rice, add as much as needed.
Risotto rice: Arborio, Carnaroli or Vialone Nano, etc.

Nutrition Information

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Serving 1/4 of the dish Calories 262kcal (13%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 23mg (8%) Sodium 555mg (23%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 2-4 servings

Amount Per Serving

Calories 262 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	262kcal	13%
Carbohydrates	30g	10%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Cholesterol	23mg	8%
Sodium	555mg	23%
Fiber	1g	4%
Sugar	5g	10%