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 Time5

Cook Time30

Total Time35

Course: Pasta and Rice

Cuisine: German, Italian

Servings: -4 servings

Calories: 262kcal

Author: Adina

Ingredients

900 ml low sodium stock 4 cups, Notes 1 and 2
2 tablespoons unsalted butter divided
1 shallot or ½ small onion
250 g risotto rice 1 ¼ cup, Note 3
125 ml dry white wine ½ cup
one bunch wild garlic about 30-40 g/ 1-1.4 oz
50 g Parmesan or vegetarian hard cheese, ½ cup
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.
900 ml low sodium stock/ 4 cups
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.
250 g risotto rice/ 1¼ cups
Pour in the white wine and let it bubble until it evaporates; it will not take long.
125 ml dry white wine/ ½ cup
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.
one bunch wild garlic
Grate the Parmesan and set it aside.
50 g Parmesan/ ½ cup
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

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