Yields:
2 Servings
Difficulty: Easy
When lockdown wandering by the local river/stream/brook we came across a load of wild garlic . We were already planning a mushroom risotto so thought we could throw a few handfuls of wild garlic in there (and hope that it was not Lily of the Valley !!)
Ingredients
Adjust Servings
Instructions
- Heat oil and add onion and finely chopped white parts of wild garlic to pan - heat for 5 to 10 mins till onion starting to cook
- Add rice and chopped mushrooms to pan and cook for 2 or 3 mins
- Add in martini/wine - and stir / cook till absorbed
- Make stock and add in slowly, one ladle at a time - stirring the rice at all times
- After 20 mins or so chop green parts of wild garlic and add to rice
- When rice cooked remove from heat, and add butter and parmesan, mix, and leave to stand for 5 mins before service