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Published 24/03/2026
0:45
Serves 4
Medium

Wild garlic risotto

Available for just a short moment each year, wild garlic brings a fresh, garlicky flavour that’s perfect for spring cooking.

Here it’s stirred through a simple, creamy risotto, letting the vivid green leaves shine in a dish that’s comforting yet light. Our wild garlic risotto should be served with plenty of parmesan on top.

What you'll need...

  • 30g wild garlic
  • 15g spinach
  • 1 litre chicken or veg stock
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, peeled and sliced
  • 300g Carnaroli or arborio risotto rice
  • 200ml dry white wine
  • 80g unsalted butter, cubed
  • 30g parmesan or vegetarian alternative, fine grated, plus extra shavings to serve

Method

  1. Blitz the wild garlic leaves (reserving one leaf) and spinach in a small food processor with 100g of the stock until smooth and bright green. Gently warm the remaining stock in a small pan.

  2. Heat the olive oil in a large saucepan and cook the onion and garlic with a pinch of salt for about 7 minutes until soft and translucent. Add the rice and toast briefly, then pour in the wine and let it absorb. Gradually add the warm stock, stirring often, until the rice is tender and creamy, about 20 minutes.

  3. Beat in the butter and parmesan, then stir through the wild garlic purée and season to taste. Cover and rest off the heat for 5 minutes. Serve with extra parmesan shavings.  

Shop the tools you will need

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