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!
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.
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 🙂
Wild Garlic Risotto
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
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Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.
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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.
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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.
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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.
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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.
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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.
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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.
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After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.
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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.
