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A pastel-pink plate of wild garlic risotto, garnished with finely chopped wild garlic and lemon zest, photographed from above

Creamy Wild Garlic Risotto: full of flavor

Author: Plantbasedredhead
Creamy wild garlic risotto made with fresh wild garlic – a simple spring recipe full of flavor. Perfect for the short season and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course main, Main Course, Main Dishes, side, Side Dish
Cuisine Austria, Italy
Servings 4 portions
Calories 710 kcal

Useful equipment

Ingredients
 
 

  • 4 tbsp olive oil
  • 1 onion larger
  • 400 g risotto rice do not wash
  • 125 ml dry white wine Alternatively: more stock
  • 1500 ml vegetable stock warm to hot
  • 2/3 tsp salt
  • 200 g wild garlic
  • 60 g vegan butter cold, diced
  • 4 tbsp nutritional yeast *)
  • 1/2 lemon

Instructions
 

  • Peel the onion and finely dice it, and wash the wild garlic.
  • Heat the olive oil in a saucepan over medium heat and sauté the onion until translucent (the onion pieces should not brown).
  • Add the risotto rice, stir until each grain of rice is coated with oil, and roast for about 1 minute (the rice should not brown).
  • Deglaze with white wine, reduce the heat and simmer for approx. 1 minute.
  • Now add the vegetable stock to the rice, just enough to cover it with liquid. Stir frequently to prevent it from burning. Once the stock has been absorbed, add more stock to the pot, again just enough to cover the rice. Keep about 1/3 (about 2 cups if you are using 1.500 ml / 6.4 cups) of the broth on the side for the next step.
  • Blend the wild garlic with the 1/3 stock using a mini blender or hand blender. Add the mixture when the rest of the stock has been used up. Simmer for a little longer.
  • Remove the pot from the heat, stir in cold butter, salt, and yeast flakes.
  • Before serving, stir in the lemon juice and, if using an organic lemon, finely grate some of the zest over the top. Serve hot.

Video

Notes

  • Servings: The specified amount with 400 g of risotto rice yields 4 small servings.
  • Broth: I mix hot water with my homemade vegetable stock powder (approx. 1,5 tablespoon to 1,500 ml / 6.4 cups of water).
  • Butter: it should be cold so that the sauce is creamy and not greasy. Some people even freeze it beforehand.
  • Risotto tastes best hot and fresh.

Nutrition

Serving: 1PortionCalories: 710kcalCarbohydrates: 99gProtein: 11gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 2gSodium: 1985mgPotassium: 312mgFiber: 7gSugar: 7gVitamin A: 1647IUVitamin C: 15mgCalcium: 47mgIron: 6mg