This wild garlic risotto recipe is an easy, oven-baked dish with tender broccoli and fresh wild garlic that celebrates simple spring cooking. There's no stirring at the hob - just bake and let the rice turn perfectly al dente while you get on with other things.
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A Quick Look At The Recipe
✅ Recipe Name: Wild Garlic Risotto
🕒 Ready In: 35 minutes
👪 Serves: 4
🍽 Calories: 421 per serving
🥣 Main Ingredients: Onion, Garlic, Risotto Rice, White Wine, Broccoli, Wild Garlic
📖 Dietary Info:
👌 Difficulty: Vegetarian
Summarise & Save This Content On
Each bite is creamy with fresh wild garlic and broccoli, and it works well with extras like wilted spinach, goats cheese, a spoonful of wild garlic pesto or wild garlic bread on the side.
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✔️ Why should you try it?
- Hands-off cooking: oven-baked with no stirring, for perfectly creamy, al dente rice every time.
- Seasonal spring ingredients: tender broccoli, fresh wild garlic, and optional spinach bring the taste of spring to your plate.
- Versatile extras: add goats cheese, a drizzle of wild garlic pesto, or serve with wild garlic bread for extra indulgence.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Wild garlic - can be foraged in woodland areas in March and April in the UK. If unavailable, use spinach, young nettles, or a mild garlic-infused pesto as a substitute.
Broccoli - 1 small head, broken into small florets. You can also use broccolini (baby broccoli) for a sweeter, more tender bite.
Arborio rice - the best rice for risotto. Short-grain rice ensures a creamy texture; long-grain rice can be used but won't give the same consistency.
Butter - for richness; can substitute with olive oil for a lighter version.
Onion - 1 small white or yellow onion, finely chopped. Shallots work well for a milder flavour.
Garlic - 2 cloves, peeled and chopped. Extra cloves can be added for more punch.
Thyme - I used dried thyme, but fresh thyme from the garden works beautifully too.
Dry white wine - a small glass adds depth; Sauvignon Blanc or Pinot Grigio are ideal. You can skip if preferred.
Vegetable stock - made from a stock cube or homemade stock. For a richer flavour, use a mix of mushroom and vegetable stock.
Vegetarian hard cheese - such as vegetarian cheddar, or Parmesan (or Pecorino) if not serving vegetarians.
Green pesto - optional, stirred through before serving for extra flavour. Wild garlic pesto is a perfect springtime twist.
Optional extras: wilted spinach, peas, roasted asparagus tips, crumbled goats cheese, or a drizzle of olive oil or truffle oil. Serve alongside wild garlic bread for a complete meal.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add bacon or pancetta - fry it with the onions for a smoky, savoury twist.
- Boost the vegetables - try adding asparagus tips, diced courgette (zucchini in the US), or peas. If you increase the veggies, add a little extra stock or water to keep the risotto creamy.
- Change the herbs - swap thyme for rosemary, sage, or a mix of fresh garden herbs for a different flavour profile.
- Sun-dried tomatoes - chop and stir in at the end for a vibrant colour and subtle tang.
- Wine alternatives - if you don't have dry white wine, sherry, vermouth, or even a splash of apple cider vinegar works well. You can also omit alcohol entirely.
🔪 Instructions
One: Preheat the oven to 180°C / 160°C fan / 350°F. Heat the butter in a casserole with a tight-fitting lid. Fry the chopped onion, garlic cloves, and dried thyme for 2-3 minutes until the onion starts to soften.
Two: Add the broccoli florets and cook for a further 3 minutes, allowing them to take on a little colour while keeping a bite.
Three: Stir in the risotto rice and cook for 1-2 minutes until the grains turn translucent.
Four: Pour in the white wine and cook for 1 minute, letting the alcohol evaporate and the rice absorb the flavour.
Five: Add the vegetable stock, stir briefly, and cover with the lid. Bake in the oven for 20 minutes.
Six: Remove the lid and give the risotto a good stir. If it looks a little dry, add a splash of freshly boiled water to achieve a creamy, al dente texture.
Seven: Stir in the grated cheese and chopped wild garlic leaves. Replace the lid and bake for a further 5 minutes to melt the cheese and infuse the garlic flavour.
Eight: Serve immediately, topped with extra grated cheese and a swirl of pesto if you like. For a full springtime meal, pair with wild garlic bread or a handful of wilted spinach.
Top Tips
- Pick the wild garlic just before you need it to retain its fresh, vibrant flavour and bright green colour.
- Mash the broccoli slightly with a fork if serving to kids; it creates a creamy texture and a beautiful green risotto.
- Make it extra indulgent by stirring through a spoonful of clotted cream, crème fraîche, or mascarpone at the end of cooking.
- For perfectly al dente rice, check the risotto a few minutes before the end of baking; add a little more stock or boiling water if needed.
- Wilted spinach, peas, or asparagus can be stirred in at the end for extra spring vegetables and colour.
- For a nutty crunch, sprinkle toasted pine nuts, almonds, or seeds over the top just before serving.
🍴 Serving suggestions
Serve with air fryer chicken breast or air fryer honey glazed salmon.
A side of homemade pesto focaccia or wild garlic bread is also a good option.
Storage
Store - in an airtight container for up to 2 days. Reheat gently in a pan over low heat, adding a splash of stock or water to loosen it and bring back a creamy texture.
Freeze - this risotto can be frozen, though the texture may change slightly. Cool completely, then transfer to a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat slowly on the stove, stirring occasionally.
❓ Frequently asked questions
Wild garlic has a lighter flavour than traditional garlic cloves, and the green, pointed leaves and white flowers of this perennial flowering plant are easy to identify, making it a good first foray into foraging. The raw leaves have a strong pungent smell, but taste delicate and sweet when cooked.
Wild garlic prefers to grow in shady and damp conditions like woodlands and forests. The wild garlic season in the UK is typically between March and April. As wild garlic grows in abundance it is generally acceptable to pick a small amount.
Short-grain risotto rice like Carnaroli or Vialone Nano works best. Long-grain rice can be used, but it won't achieve the same creamy, al dente texture.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Risotto is too dry | Add a splash of boiling water or stock and stir gently. Cover and let it sit for a few minutes to absorb the liquid. |
| Rice is undercooked | Bake a little longer, checking every 2-3 minutes. You can also add extra stock or water to finish cooking evenly. |
😋Related recipes
More delicious risotto recipes to try:
- Chicken and Chorizo Risotto
- Butternut Squash and Bacon Risotto
- Oven-Baked Prawn and Pea Risotto
- Hot Smoked Salmon and Prawn Risotto
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Recipe
Wild Garlic Risotto
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 1 Onion finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 1 teaspoon Dried Thyme
- 25 g Butter
- 1 Head of Broccoli broken into florets
- 200 g Risotto Rice
- 150 ml White Wine
- 600 ml Vegetable Stock made with a stock cube or stockpot
- 30 g Wild Garlic Leaves
- 25 g Italian Hard Cheese or Parmesan, grated
- 2 tablespoon Green Pesto an optional extra
- Salt and Pepper
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F. Heat the butter in a casserole with a tight-fitting lid. Fry the chopped onion, garlic cloves, and dried thyme for 2-3 minutes until the onion starts to soften.1 Onion, 2 Garlic Cloves, 1 teaspoon Dried Thyme, 25 g Butter
- Add the broccoli florets and cook for a further 3 minutes, allowing them to take on a little colour while keeping a bite.1 Head of Broccoli
- Stir in the risotto rice and cook for 1-2 minutes until the grains turn translucent.200 g Risotto Rice
- Pour in the white wine and cook for 1 minute, letting the alcohol evaporate and the rice absorb the flavour.150 ml White Wine
- Add the vegetable stock, stir briefly, and cover with the lid. Bake in the oven for 20 minutes.600 ml Vegetable Stock
- Pour in the stock, give everything a stir and pop the lid on. Oven bake for 20 minutes.
- Remove the lid and give the risotto a good stir. If it looks a little dry, add a splash of freshly boiled water to achieve a creamy, al dente texture.
- Stir in the grated cheese and chopped wild garlic leaves. Replace the lid and bake for a further 5 minutes to melt the cheese and infuse the garlic flavour.30 g Wild Garlic Leaves, 25 g Italian Hard Cheese
- Serve immediately, topped with extra grated cheese and a swirl of pesto if you like. Season with salt and black pepper to taste.2 tablespoon Green Pesto, Salt and Pepper
Notes
- This wild garlic risotto is oven-baked, so there's no need for constant stirring. The rice comes out creamy and perfectly al dente with minimal hands-on time.
- Best made during spring when wild garlic is in season (March-April) for maximum freshness and aroma.
- Leftovers can be gently reheated, and leftover risotto also works well for making arancini.
- For a vegetarian version, use vegetarian hard cheese, or swap to Parmesan if not serving vegetarians.
- Extras like wilted spinach, peas, or roasted asparagus can be added for extra colour and seasonal vegetables.
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Pam says
I love risotto, and have never tried a flavor combination quite like this. Can't wait to make it!
journa says
This recipe looks so flavorful! I love broccoli! I believe it's perfect for a risotto recipe!
Jess says
I love how easily this comes together. Perfect for busy nights running kids around!
Beth says
This all looks amazing and so exciting! I can't wait to share this with my family! Looks so yummy and tasty!