Wild Garlic Risotto
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 -4 servings
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Calories
262 kcal
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Course
Main Course
Wild Garlic Risotto
Report
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
- 900 ml stock 4 cups, Notes 1 and 2, low sodium
- 2 tablespoons butter divided, unsalted
- 1 shallot or ½ small onion
- 250 g risotto rice 1 ¼ cup, Note 3
- 125 ml white wine ½ cup, dry
- one bunch wild garlic about 30-40 g/ 1-1.4 oz
- 50 g parmesan or vegetarian hard cheese, ½ cup
- sea salt fine
- ground black pepper fine
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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