Wild Garlic and Mushroom Risotto
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 !!)
Servings: 2 yield(s)
Ingredients
  • 250 g mushrooms (we just used button)
  • 1 handful wild garlic (washed / trimmed)
  • 150 g risotto rice
  • stock cube
  • 100 ml martini (or other dry wine type)
  • 1 pt boiling water
  • 1/2 onion (finely chopped)
  • 25 g butter
  • 25 g parmesan
Instructions
  1. 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
  2. Add rice and chopped mushrooms to pan and cook for 2 or 3 mins
  3. Add in martini/wine - and stir / cook till absorbed
  4. Make stock and add in slowly, one ladle at a time - stirring the rice at all times
  5. After 20 mins or so chop green parts of wild garlic and add to rice
  6. When rice cooked remove from heat, and add butter and parmesan, mix, and leave to stand for 5 mins before service