Creamy Wild Garlic Risotto with Parmesan
Dive into spring with this wonderfully creamy wild garlic risotto! It's easy to prepare and perfectly brings out the distinctive flavor of wild garlic. A true feast for the senses that you'll love.
Preparation
15 min.
Cook / Bake
30 min.
Servings
4
Calories
450 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 1 tbspOlive oil
- 1 mediumShallot(finely chopped)
- 2 clovesGarlic(minced)
- 1.5 cupsArborio rice
- 0.5 cupsDry white wine
- 4 cupsVegetable broth(warm)
- 3.5 ozWild garlic(roughly chopped)
- 0.5 cupsParmesan cheese(freshly grated, plus more for serving)Milch
- 2 tbspButterMilch
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(freshly ground, to taste)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped shallot and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. This is called toasting the rice.
Pour in the dry white wine and stir until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until each addition of broth is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (still has a slight bite).
In the last 5 minutes of cooking, add the roughly chopped wild garlic to the risotto. Stir it in until it wilts and its vibrant green color brightens.
Remove the pot from the heat. Stir in the freshly grated Parmesan cheese and butter. Cover the pot and let it rest for 2-3 minutes. This allows the risotto to become extra creamy.
Season the risotto with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy your creamy wild garlic risotto!
💡 Tipp
Varianten
- Add sautéed mushrooms for an earthy touch.
- Stir in a squeeze of lemon juice at the end for brightness.
Ersatz & Alternativen
- If wild garlic is unavailable, use 3.5 oz of fresh spinach and 1-2 cloves of roasted garlic.
- Vegetable broth can be replaced with chicken broth for a non-vegetarian option.
Aufbewahrung
Store leftover risotto in an airtight container in the refrigerator for up to 2 days.
Einfrieren
Risotto does not freeze well, as the texture can become mushy upon reheating.
Nutrition per serving
Calories
450 kcal
Protein
15 g
Carbohydrates
55 g
Fat
18 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/creamy-wild-garlic-risotto-with-parmesan
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