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Wild Garlic Leaves and Brassica Risotto

Name: Wild Garlic Leaves and Brassica Risotto
Total time: 45 min
Yield: 0
Cuisine: Italian
Ingredients: 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbsp olive oil; 1 cup or 200g risotto rice; 1 large glass or 250ml white wine; about 1 litre homemade vegetable stock, OR made using; Marigold reduced salt bouillon; Have the bouillon in a second pan, keeping it hot.; large pinch mixed herbs; a combination of brassicas, such as; broccoli; purple sprouting broccoli; cauliflower; you want enough brassicas to have about 4 handfuls once finely chopped; about 10 leaves wild garlic, sliced thin; 100g hard cheese, plus extra for serving; fresh chives, to garnish

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: 03/08/2010

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
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.