Broccoli and Wild Garlic Risotto
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!
Servings 4
Calories 421kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Chopping Board
- Knife
- Measuring Jug
- Shallow Casserole
- 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 Chicken 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 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!
- 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 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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