Wild Garlic Risotto
Bake a creamy wild garlic risotto recipe with tender broccoli and al dente rice in just 35 minutes – hands-off, effortless, and full of spring flavour.
Servings 4
Calories 421kcal
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Equipment
- Knife
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.
Nutritional Information (Approximate)
Calories: 421kcal | Carbohydrates: 62g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 803mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1868IU | Vitamin C: 141mg | Calcium: 196mg | Iron: 5mg
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