For a perfect Wild Garlic Risotto that tastes fresh and aromatic, this simple recipe is all you need. Combining the rich, creamy texture of classic risotto with the vibrant, garlicky flavor of wild garlic, this dish captures the essence of spring. Whether served as a main course or a sophisticated side, this wild garlic risotto is sure to impress with its bold flavors and creamy consistency. Enjoy the delicious freshness of this seasonal dish with the following ingredients and easy-to-follow steps!
Ingredients
- 1 bunch of fresh wild garlic, about 100 g
- 300 g risotto rice, e.g., Arborio or Carnaroli
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 50 g parmesan, freshly grated
- 1 liter vegetable broth, hot
- 150 ml white wine (optional)
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and freshly ground black pepper
- A splash of lemon juice (optional)
Instructions
Instructions
- Prepare the Wild Garlic: Thoroughly wash the wild garlic and shake it dry. Cut off the stems and roughly chop the leaves. Some of the wild garlic can be set aside for decoration.
- Sauté Onion and Garlic: Heat the olive oil in a wide pot. Add the finely diced onions and garlic and sauté them over medium heat until translucent.
- Add Rice: Add the risotto rice and toast it briefly until it also becomes translucent. This ensures that the rice grains gradually absorb the liquid.
- Deglaze with White Wine: (If using) Deglaze the rice with the white wine and let it reduce almost completely while stirring. The alcohol will evaporate, leaving only the flavor.
- Add Vegetable Broth: Gradually add hot vegetable broth, just enough to cover the rice. Stir continuously and let the rice slowly absorb the broth before adding more.
- Stir in Wild Garlic: When the risotto rice is almost done (after about 18-20 minutes), stir in the chopped wild garlic. The residual heat will cook the wild garlic slightly without losing its fresh flavor.
- Butter and Parmesan: Take the pot off the heat and stir in the butter and freshly grated Parmesan. This gives the risotto its creamy consistency.
- Seasoning: Season the risotto with salt, freshly ground black pepper, and a splash of lemon juice.
- Serve: Serve the wild garlic risotto immediately. Garnish it with the reserved wild garlic leaves and possibly some more grated Parmesan.
Notes
- Make sure to always add the broth hot to the rice so the cooking process is not interrupted.
- Continuous stirring ensures the risotto becomes creamy and doesn't stick or burn.
- Adding lemon juice at the end emphasizes the freshness of the wild garlic and adds a nice tangy note.
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