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

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Picture of Onions ORGANIC
Onions ORGANIC
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Garlic ORGANIC
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£1.10
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Extra Virgin Olive Oil
Hellenic Sun (250ml)
£6.75
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Mixed Herbs ORGANIC
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Broccoli ORGANIC
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Purple Sprouting Broccoli UK ORGANIC
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£2.50
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Cauliflower UK ORGANIC
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£3.45
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Wild Garlic Leaves Scotland ORGANIC
Phantassie (100g)
£1.85
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Fresh Chives Scotland ORGANIC
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£1.30
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Risotto Rice Italy ORGANIC
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