The wild garlic risotto with Parmesan is made with just a few tasty ingredients. A simple, creamy spring dish made with fresh wild garlic.
Wild garlic risotto is one of the dishes I cook every spring when the season starts here in Germany. It's simple, creamy, and a great way to use a small bunch of fresh leaves.
This version is made with Parmesan and a few basic ingredients and is ready in no time. It's perfect as a quick main dish or as a side.
If you want more ideas for using it, have a look at my guide on What to Do with Wild Garlic. You can also try Wild Garlic Pasta or serve this risotto with a spoonful of Wild Garlic Sauce.
Ingredients: 5 | Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 3-4 | Difficulty: Easy
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Recipe ingredients
Rice: Use risotto rice like Arborio, Carnaroli, or Vialone Nano. I usually use Arborio, as it's easy to find.
Wild garlic: About 30-40 g (1-1.4 oz), washed very thoroughly and finely chopped. If you are unsure how to clean it properly, see my guide on what to do with wild garlic.
Other ingredients: Onion, stock, Parmesan, butter, and a little oil.
See the recipe card for full information on ingredients and quantities.
How to make risotto with wild garlic?
Step #1: Cook the onion in butter until translucent, about 2-3 minutes, stirring often.
Step #2: Add the rice and stir well to coat it with the butter. Cook for about 2 minutes, stirring often, until the rice is slightly translucent.
Step #3: Pour in the white wine and let it bubble until evaporated; it will not take long.
Step #4: Start adding the simmering stock, a ladleful at a time. Only add the next ladle of stock when the previous one has been almost entirely absorbed by the rice.
Step #5: Wash the leaves thoroughly under hot running water and chop them finely.
Step #6: Continue adding stock to risotto and stirring often. The grains should be tender but still firm to the bite; they should not turn mushy.
Step #7: Once the rice is tender, add the cheese and the remaining butter. Stir well to melt.
Step #8: Add herbs and stir well again for about 1 minute until the leaves are slightly wilted. Adjust taste and drizzle with wild garlic oil if you have it.
Good to know!
Do not wash the rice; it needs the starch to become creamy. Try this Pea and Asparagus Risotto next.
Wash the wild garlic leaves very thoroughly, especially if foraged.
Use low-sodium stock and adjust seasoning at the end.
Make it vegetarian: Use vegetable stock and a vegetarian hard cheese instead of Parmesan, which is made with animal rennet.
Store and reheat
Risotto is best served immediately.
Leftovers can be refrigerated for 2-3 days. Reheat on the stove with a splash of stock, stirring often, or in the microwave.
Not suitable for freezing.
Wild Garlic Risotto
Equipment
- Large saucepan
- Jug pan
Ingredients
- 4 cups low-sodium stock Notes 1, 2, 3
- 2 tablespoons unsalted butter divided
- 1 shallot or ½ small onion
- 1¼ cups risotto rice Note 3
- ½ cup dry white wine ½ cup
- 1 bunch wild garlic about 30-40 g/ 1-1.4 oz
- ½ cup Parmesan or vegetarian hard cheese
- fine sea salt and ground black pepper
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.4 cups low-sodium stock
- 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.1¼ cups risotto rice
- Pour in the white wine and let it bubble until it evaporates; it will not take long.½ cup dry white wine
- 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.1 bunch wild garlic
- Grate the Parmesan and set it aside.½ cup Parmesan
- 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
- Servings: The risotto serves 2 to 3 as a main dish and 4 as a side. The nutrition is calculated for 3 servings.
- 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.
Karen says
I'm confused. I thought wild ONIONS have the flat leaves you show and wild GARLIC has round hollow leaves.
Adina says
That's wild garlic in the pictures. For sure.
mjskitchen says
Just went through all of your wonderful wild garlic recipes and now I am starving! They all look delicious and quite tempting. I'm especially drawn to this risotto and the bread. YUM! Now to hunt down some wild garlic. Thanks for the inspiration to try something new.