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Wild Garlic Risotto

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A creamy wild garlic risotto made with arborio rice and fresh greens, offering a delicate garlicky flavor and rich, comforting texture. Perfect for a simple yet elegant spring meal.

Ingredients

  • arborio rice
  • fresh wild garlic leaves
  • vegetable or chicken stock
  • onion
  • garlic clove
  • olive oil
  • butter
  • parmesan cheese
  • salt
  • black pepper
  • lemon zest (optional)

Instructions

  1. Heat the stock in a saucepan and keep it warm over low heat.
  2. In another pan, heat olive oil and butter over medium heat, then add chopped onion and cook until soft and translucent.
  3. Stir in garlic and cook for another minute.
  4. Add arborio rice and toast for 1–2 minutes while stirring.
  5. Add a ladle of warm stock and stir until mostly absorbed, continuing to add stock gradually while stirring frequently.
  6. Finely chop or blend the wild garlic leaves.
  7. When rice is creamy and just tender, stir in wild garlic and cook briefly until wilted.
  8. Remove from heat and stir in butter and grated parmesan cheese.
  9. Season with salt, pepper, and optional lemon zest.
  10. Let rest for a minute before serving.

Notes

  • Add sautéed mushrooms, grilled chicken, or seafood for variation.
  • Use vegetable stock for a vegetarian version.
  • For vegan, substitute butter and parmesan with plant-based alternatives.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat with a splash of stock or water to restore creaminess.
  • Avoid freezing as it affects texture.

Nutrition

Find it online: https://thefamilycooking.com/wild-garlic-risotto/