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Wild Garlic Risotto

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

One of my favorite things to forage this time of year is definitely wild garlic. I love the green patches of this aromatic herb and I love how delicate it is.

Lately, there’s been a lot talk about picking other poisonous plants instead of wild garlic. The reality is, if you pick carefully and smell and feel every leaf, there’s no reason to worry, as long as you know how it should look and smell. So if it’s your first time picking, I suggest you go with someone that knows wild garlic. I always pick one leaf at a time, so I’m sure I don’t pick anything else.

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

Did you know the wild garlic blossoms are also edible? And very pretty, too 🙂 You can see some buds in these photos, but they weren’t open yet when I shot this. I haven’t’ been in the forest this past week, but I’m planning on going today and see if I can find some wild garlic blossoms 🙂

If you follow me on social media, you probably know I’ve been featured in Odprta kuhinja magazine two weeks ago. I created this wild garlic risotto recipe for the magazine together with two other delicious recipes, that I’ll also be sharing on the blog sometime soon. You can find Slovenian versions of the wild garlic risotto recipe here. The other two recipes (I’ll be just a little mean and not tell you what they are), also in Slovenian, are here 🙂 and here 🙂

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Wild Garlic Risotto

Course Main Course, Side Dish
Cuisine Italian
Keyword risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 350 g short-grain rice
  • 5 cups vegetable stock
  • 2 shallots peeled and finely chopped
  • 3 TBSP butter
  • 60 g Parmesan cheese finely grated
  • 80 g wild garlic finely chopped
  • 200 g cooked prawns
  • 2 cloves garlic peeled and crushed
  • 1 TBSP cooking oil
  • black pepper
  • salt by taste

Instructions

  1. Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.

  2. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the chopped shallots. Sauté for 2 to 3 minutes or until slightly translucent.

  3. Add the rice to the saucepan and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so.

  4. Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice absorbs almost all the stock, add another ladle of stock and repeat the process. 

  5. Continue adding the stock, one ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite.

  6. Stir in finely chopped wild garlic, 2 TBSP butter, and some black pepper. Remove from the stove, cover and leave to rest for a minute.

  7. Meanwhile, heat the oil over medium heat in a medium saucepan. Add crushed garlic and sauté quickly until golden. Add cooked prawns and cook for 30 seconds, stirring occasionally, to cover them with garlic and butter.

  8. After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.

  9. Serve immediately with garlic roasted prawns and some extra Parmesan cheese.

Notes

Be careful seasoning the risotto with salt. If your stock is already salty, you probably won’t need to add salt at all. Remember, you are adding Parmesan cheese at the end, so this will also season the risotto!

Wanna try something else with wild garlic? Try these sardine pâté and wild garlic sandwiches.

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

I’m totally in love with each single bite of this delicious pumpkin risotto!

I'm totally in love with each single bite of this delicious pumpkin risotto!

So true… Comforting and warm like a hug. Ok, I’m getting sentimental, but that’s what rainy days are all about, right? Squeezing under a soft wool blanket, watching TV or playing board games. Watching Breaking Bad and eating tons of cooked chestnut is basically all we do these evenings. I know, I know we’re so lazy! That’s what cold and rain does to us. Um, yeah, autumn is awesome. Anyone else so psyched about that?

I'm totally in love with each single bite of this delicious pumpkin risotto!

And peeps, my weird pregnancy smell and taste is gone and I can cook as much as I want now 🙂 Happy me! My weight is probably gonna start going up more quickly now, but well, that’s supposed to happen eventually 😛 My bump is already visible and I can’t stop caressing it 🙂

I'm totally in love with each single bite of this delicious pumpkin risotto!

Ok, enough on my prego belly. I’ve moved on from eating pasta almost every day to cooking normally, so I prepared a creamy pumpkin risotto with some delicious goodies on top. 

Risotto is really a very simple dish. That’s what’s so great about it. Easy and quick to make, but add some good seasonal ingredients to it and it gets so sophisticated.

I'm totally in love with each single bite of this delicious pumpkin risotto! 

Never had a pumpkin risotto? It’s about time to start, because pumpkin adds such a nice flavor and creaminess to the risotto. What autumn recipes are all about is combining sweet with savory, so I’ve done that again. Pumpkin by itself is sweet, but I’ve added some dried cranberries on top for some sweet crunch. And who doesn’t love a little crispy panchetta and goat cheese with all of that. 

This is the fanciest cozy meal I’ve had this autumn, for real!

I'm totally in love with each single bite of this delicious pumpkin risotto!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

I promise people are gonna love you for cooking them pumpkin risotto, whatever goodies you choose to put in 🙂

 

Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 cups rice
  • 6 1/2 cup vegetable or chicken stock
  • 3/4 cups pumpkin purée (find recipe in the notes of my Mini Pumpkin Pizza recipe)
  • 1 small onion , small cubes
  • 8 pancetta slices
  • 60 g goat cheese crumbled
  • 4 springs thyme + some for garnish
  • 1/3 cup dried cranberries
  • black pepper

Instructions

  1. Preheat the oven to 175 °C.
  2. Place pancetta slices on a baking tray lined with baking paper and bake them for 10 minutes or until they get golden and crunchy. Transfer them to a paper towel lined plate, to remove the excess fat. When it cools crumble it. Keep the fat that is left in the baking tray for later.
  3. Wash rice under cold water and drain.
  4. In a sauce pan boil the stock, remove from heat and leave covered.
  5. Place a large skillet over medium heat and add the remaining pancetta fat and if necessary add a tablespoon of olive oil. Add onions and cook for 2 minutes until they get soft. Add the drained rice and fry for additional 3-5 minutes stirring constantly. When the rice gets translucent add pumpkin purée, thyme, pinch of black pepper and 1 laddle of stock (or more). You want the rice to just be covered with liquid. Cook stirring occasionally until the liquid has dissapeared into the rice. Then add another laddle of stock. Continue doing that for about 20-25 minutes or until the rice is al dente. With the last laddle of stock add half of the pancetta crumbles.
  6. Serve immediately and top with the rest of the pancetta crumbles, goat cheese, dried cranberries and more thyme.

 

I'm totally in love with each single bite of this delicious pumpkin risotto!

Simple comfort food for the family. Seasonal sweet and savory ingredients in a delicious creamy pumpkin risotto. Click to find the whole recipe or pin and save for later!