A creamy wild garlic risotto made with arborio rice and fresh greens, offering a delicate garlicky flavor and rich, comforting texture. Perfect for a simple yet elegant meal.
Total Time:40 minutes
Yield:4 servings
Ingredients
arborio rice
fresh wild garlic leaves
vegetable or chicken stock
onion
garlic clove
olive oil
butter
parmesan cheese
salt
black pepper
lemon zest (optional)
Instructions
Heat the stock in a saucepan and keep it warm over low heat.
In another pan, heat olive oil and butter, then cook chopped onion until soft.
Add garlic and cook briefly.
Stir in arborio rice and toast for 1–2 minutes.
Add warm stock gradually, stirring frequently and allowing it to absorb each time.
Finely chop or blend wild garlic leaves.
When rice is creamy and tender, stir in wild garlic and cook briefly.
Remove from heat and mix in butter and parmesan cheese.
Season with salt, pepper, and lemon zest if desired.
Let rest briefly before serving.
Notes
Add mushrooms, chicken, or seafood for variation.
Use vegetable stock for a vegetarian version.
Substitute with plant-based butter and cheese for vegan option.
Store leftovers in the refrigerator for up to 2 days.
Reheat with added stock or water to restore creaminess.
