Wild Garlic Risotto

5 from 1 vote

This simple wild garlic risotto with Parmesan is a flavorful dish made with just a few ingredients and ready in about 30 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Pasta and Rice

Cuisine: German, Italian

Servings: -4 servings

Calories: 553kcal

Author: Adina

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

US - EU

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.

Nutrition