Page title and description

Vegetarian mains
Wet and wild garlic risotto
Ingredients
- 3 wet garlic, sliced thinly
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 30g butter
- 1 tbsp olive oil
- 250g risotto rice (Arborio)
- splash white wine or vermouth
- 1 litre vegetable or chicken stock (hot)
- large handful wild garlic leaves, roughly chopped
- 50g Parmesan, grated finely
- wild garlic flowers, to garnish
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
30 min
PT30M
-
Step 1
Cook garlic and onion slowly in half the butter and oil for about 10 minutes without colouring. -
Step 2
Add rice, turn up the heat and cook until the rice is coated with garlic mix, season and add alcohol. Stir until the wine has been absorbed. -
Step 3
Next, add the stock until rice is just covered and turn down the heat. Maintain rice at a gentle simmer and keep adding stock once the last addition has been absorbed. -
Step 4
After about 10 minutes add wild garlic leaves and stir into rice. Add more stock. After another 5 minutes, when rice is just cooked but has some bite, add the remaining butter and cheese. -
Step 5
Season and serve with a sprinkling of cheese and some wild garlic flowers if the fancy takes you!