Wild garlic risotto – (Traditional & Thermomix)

It’s wild garlic season, so I’m taking this opportunity to share with you a recipe that is to die for.

Wild garlic has been widely used in Europe and Asia. You can eat the leaves as a vegetable or condiment. Their flavor is delicate. It is a very ancient medicinal plant known to the Celts and the Germanics. We found remains in homes from the Neolithic. In recent years, it has regained popularity due to its high content of vitamin C and its slimming properties.

Ingredients

  • 15 g wild garlic
  • 40 g butter (at room temperature)
  • Salt pepper
  • 90 g parmegiano regiano oder pecorino
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 320 g Arborio rice
  • 150 ml white wine
  • 730 ml water
  • 1 cube of vegetable broth

Wash the wild garlic, dry and cut it finely. Mix it with the butter. Set aside.

Heat the water with the stock cube. In a large saucepan, lightly fry the onion and garlic. Add the rice and stir for 1 min. Pour the white wine over it and mix until the wine is absorbed. Gradually add the broth, being careful to add only once the broth has more or less absorbed. Stir regularly. At the end of the cooking, add the Parmesan or Pecorino and the bear garlic butter. Season with salt and pepper.

Serve with a green salad and tomatoes.

Thermomix version

  • 15 g wild garlic
  • 40 g butter (at room temperature)
  • Salt pepper
  • 90 g parmegiano regiano oder pecorino
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 320 g Arborio rice
  • 150 ml white wine
  • 730 ml water
  • 1 cube of vegetable broth

Put the butter and the garlic of the bears in the bowl of the Thermomix and chop until you have reached the desired consistency. Remove the wild garlic butter and set aside.

Put the parmesan in the bowl (no need to wash it) and chop it 10 seconds/speed 10. Put the chopped cheese into a bowl and set aside.

Place the onion, cut in half, and the garlic in the bowl and chop 5 seconds/speed 5. Add 2 tablespoons of oil and cook for 3 minutes/120 ° C/ speed 1. Add the rice and cook for 3 minutes/120 ° C/reverse direction/speed 1 without the measuring cup. Add the white wine and continue cooking without the measuring cap 1 minute/100 ° C/ reverse direction/speed 1. Add the water, the stock cube and the salt, then scrape the bottom of the bowl using the spatula to unstick the rice. Cook 12-13 min/100 ° C/reverse direction/speed 1, replacing the measuring cup with the cooking basket on the bowl lid to avoid splashing. Let the risotto sit in the bowl for 1 minute. Add the grated parmesan cheese and the wild garlic butter to the rest, then mix using the spatula.

Serve immediately with a delicious green salad and cherry tomatoes.

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