Wild Garlic and Nettle Risotto

This risotto recipe is full flavoured, creamy and delicious. The best thing about this recipe is that you can add whatever wild ingredients you find to flavour it – meaning it will reflect the place you forage from and ingredients you can pick easily. Think chopped dandelion leaves, a sprig of mugwort or yarrow and whatever wild mushrooms you can find.

Ingredients: to serve 6

For the rice

  • 800g risotto rice
  • 5 – 2 ltr Veg Stock

Everything else:

  • 4 white onions, skinned and sliced
  • 3 chunky cloves garlic, peeled and finely chopped
  • 50g parmesan cheese, grated (remove if vegetarian)
  • 400g wild mushrooms or horse chestnut
  • Other wild ingredients – hogweed shoots, nettle, sea aster, willow herb etc

Method:

  1. Heat a little oil in a deep pan and cook the onion until soft and browning. Increase the heat and add the mushrooms and cook.
  1. Add the rice and garlic allow it to absorb any juice from the pan.
  1. Add the veg stock slowly, about 50-100ml at a time, allow most of the juice to be absorbed by the rice before adding more. It should take about 20 minutes in total.
  1. Enjoy with a little grated parmesan.
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