John Myers
Wild Garlic Risotto
The perfect wild garlic risotto recipe with a picture and simple step-by-step instructions.
- 50 g Wild garlic fresh
- 2 Shallots
- 1 tbsp Rapeseed oil
- 200 g Risotto rice
- 100 ml White wine
- 500 ml Vegetable broth hot
- 1 tbsp Whipped cream
- Freshly squeezed lemon juice
- 25 g Parmesan cheese
- Salt and pepper
- Wash the wild garlic, shake dry and clean. Cut the wild garlic leaves into large pieces. Put some wild garlic leaves aside for garnish and cut into strips.
- Peel shallots and cut into cubes. Heat rapeseed oil in a saucepan and sauté shallot cubes in it until translucent. Add risotto rice and let simmer briefly. Deglaze with white wine and let it boil down. Add one third of the vegetable stock, reduce heat. Shallots. Rice -Mix every now and then stir. Gradually pour in the rest of the vegetable stock.
- When the broth is used up, fold in the cream and wild garlic. Season the risotto with salt, pepper and lemon juice. Spread the wild garlic risotto on plates, sprinkle with the Parmesan cheese. Serve garnished with the remaining strips of wild garlic.
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