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Creamy wild garlic risotto garnished with fresh herbs and parmesan cheese

Wild Garlic Risotto

A creamy and savory risotto featuring the mild, garlicky flavor of wild garlic for a delightful seasonal dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 1 cup wild garlic leaves, puréed
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • to taste Parmesan cheese for serving (optional) Use grated Parmesan or a vegan alternative if desired.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes.
  3. Add the Arborio rice to the pot. Stir for 2 minutes until lightly toasted.
  4. Gradually add the vegetable broth, one ladle at a time. Stir continuously until the liquid is absorbed before adding the next ladle. Continue this for about 18-20 minutes until the rice is creamy and al dente.
  5. Stir in the puréed wild garlic leaves once the rice is cooked to a perfect consistency. Season with salt and pepper to taste.
  6. Spoon the risotto into serving bowls and top with grated Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Risotto can be frozen before adding cheese, maintaining quality for up to 2 months. You can also prepare the wild garlic purée in advance.