Company logo
Rated "Excellent" by our customers
Rated "Excellent" by our customers

Search recipes

Filter your search:











Search tips...

Rated excellent by our customers A banner showing mushrooms
A banner showing nuts and seeds

Wild Garlic Leaves and Brassica Risotto

There are a million and one variations to risotto. This one couples fresh spring wild garlic and cancer preventing heroes broccoli and cauliflower.

Posted by: kim
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

0

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
1 onion, finely chopped More products
2 garlic cloves, crushed More products
1 tbsp olive oil More products
1 cup or 200g risotto rice More products
1 large glass or 250ml white wine More products
about 1 litre homemade vegetable stock, OR made using
Marigold reduced salt bouillon More products
Have the bouillon in a second pan, keeping it hot.
large pinch mixed herbs More products
a combination of brassicas, such as
broccoli More products
purple sprouting broccoli

Awaiting stock

More products
cauliflower More products
you want enough brassicas to have about 4 handfuls once finely chopped
about 10 leaves wild garlic, sliced thin

Awaiting stock

More products
100g hard cheese, plus extra for serving

Awaiting stock

More products
fresh chives, to garnish

Awaiting stock

More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Begin by gently frying the onion and garlic lightly in some olive oil until the onions go a bit translucent, then add the rice, stir well and fry gently until the rice starts to go translucent too.
  • Add a glass of white wine or the first cup of stock, stir well and add the mixed herbs.
  • Traditional risotto recipes now tell you to add tiny amounts of stock and keep stirring until it’s all cooked. Alternatively add about 1 cup of stock, stir well, and keep an eye on the risotto-on a low heat. Each time the stock is nearly all gone add a little more and stir.
  • After about 10 mins add your finely chopped brassicas.
  • Keep stirring and adding stock. Keep testing the rice to see how its going. When its nearly cooked add smaller amounts of stock each time.
  • When the rice is nearly cooked, add the finely sliced wild garlic.
  • Simmer for a few more minutes, turn off the heat and grate the hard cheese over the risotto and stir well.
  • Serve, possibly with more hard cheese and black pepper over it, and garnish with chives or wild garlic flowers.

Please rate this recipe and/or send us your comments or questions

Write a review

E-mail:

Shopping List

Picture of Onions ORGANIC
Onions ORGANIC
Real Foods
Picture of Garlic ORGANIC
Garlic ORGANIC
Real Foods (each)
£1.50
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (250ml)
£6.75
Picture of Mixed Herbs ORGANIC
Mixed Herbs ORGANIC
Real Foods
Picture of Broccoli ORGANIC
Broccoli ORGANIC
Real Foods
Green Edinburgh Click and Collect Extra sticker
Picture of Purple Sprouting Broccoli UK ORGANIC
Purple Sprouting Broccoli UK ORGANIC
Real Foods (1pack)
£2.50
Awaiting stock
Picture of Cauliflower UK ORGANIC
Cauliflower UK ORGANIC
Real Foods (each)
£2.80
Green Edinburgh Click and Collect Extra sticker
Picture of Wild Garlic Leaves Scotland ORGANIC
Wild Garlic Leaves Scotland ORGANIC
Phantassie (100g)
£1.85
Awaiting stock
Green Edinburgh Click and Collect Extra sticker
Picture of Fresh Chives Scotland ORGANIC
Fresh Chives Scotland ORGANIC
Real Foods (each)
£1.30
Awaiting stock
Picture of Risotto Rice Italy ORGANIC
Risotto Rice Italy ORGANIC
Real Foods