When wild garlic is in season we find it hard to move far away from it. So while this short season lasts, we’ve created a yummy wild garlic risotto using wild garlic leaves and wet garlic bulbs along with other spring veg.
Ingredients: 2 shallots, 20g wet garlic cloves, 35g wild garlic leaf(large handful or two), 50-100g peas, 1 courgette, sprig of mint, 2 stems of basil, 50-100g cherry tomatoes.
From the larder: knob of butter, 200g Arborio rice, 900ml stock, 30g Parmesan, and (optional: 40g almonds, grilled salmon).
- Chop the shallots, wet garlic and basil stems. The wet garlic is young and so you don’t need to remove the skin. Gently sweat in butter until soft and then add the Arborio rice and cook for a few minutes until rice looks slightly translucent.
- Prepare the stock and slowly add ladle-by-ladle to the rice, stirring and leaving to cook for a few minutes, allowing stock to absorb between each ladle.
- Quarter the tomatoes, sprinkle with salt and tear over a few basil leaves, set aside separately.
- If using, chop and toast the almonds and set aside.
- Thinly slice the courgette, shell peas and roughly chop wild garlic. When you have used about 2/3 of the stock in the risotto, mix all the veg into the risotto.
- When risotto is al denté (soft, but still with a tiny bite) take off the heat, season, add a knob of butter, chopped mint leaves and the grated Parmesan. Cover and let stand for 5 minutes.
- Serve risotto with almonds sprinkled on top and tomatoes on the side.