The perfect springtime dish to celebrate wild garlic season! This delicious oven-baked broccoli and wild garlic risotto is easy to make, flavourful and on the table in 35 minutes!
600mlChicken Stockmade with a stock cube or stockpot
30gWild Garlic Leaves
25gItalian Hard Cheeseor Parmesan, grated
2tablespoonGreen Pestoan optional extra
Salt and Pepper
Instructions
Preheat the oven to 180°C (160 fan/ 350F/ Gas 4).
Melt the butter in a shallow casserole with a tight fitting lid and fry the onion, garlic and thyme for a few minutes until the onion starts to soften.
Add in the broccoli florets and cook for 3 minutes, stirring all the time so they don't burn.
Stir in the risotto rice and coat in the buttery juices.
When the rice starts to turn translucent, add in the wine and stir for a minute.
Pour in the stock, give everything a stir and pop the lid on. Oven bake for 20 minutes.
After 20 minutes take the lid off and mix with a wooden spoon If it's looking a bit dry, add some recently boiled water from the kettle. Stir through the wild garlic leaves and grated cheese and return to the oven for 5 more minutes.
Stir through the green pesto (if using) then season and grate over more hard cheese before serving.
Video
Notes
Top Tips:
Pick the wild garlic just before you need it to retain it's freshness.
Mash the broccoli up with a fork if you are serving this to kids. The risotto will turn a wonderful green colour.
Make it extra creamy by stirring through a spoonful of clotted cream at the end of cooking!
Variations:
Add bacon to the risotto (at the same time as the onions) for a delicious smoky flavour.
Up the veggies by adding asparagus or diced courgette. You may need to add a little more liquid to the risotto if you are increasing the number of vegetables.
Vary the herbs and use rosemary instead of thyme.
Chopped sun-dried tomatoes stirred into the risotto at the end of cooking would give it a lovely colour and flavour boost.
If you don't have white wine to hand, you can also use sherry or vermouth, or just leave it out altogether.
Goats cheese could be used instead of, or as well as the Italian hard cheese for extra flavour.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Broccoli and Wild Garlic Risotto
Amount per Serving
Calories
421
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
9
mg
3
%
Sodium
445
mg
19
%
Potassium
803
mg
23
%
Carbohydrates
62
g
21
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
1868
IU
37
%
Vitamin C
141
mg
171
%
Calcium
196
mg
20
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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