Recipe: Wild Garlic & Nettle Risotto
If you are out for a Spring walk with family this Easter weekend then why not pick up a few delicious foraged items that you are likely to see, and make a delicious Spring meal when you get back. Honestly, if you have never tried these items you are going to be so surprised at how tasty they are.
- 1 tbsp Good Quality Olive Oil
- Large Onion, finely chopped
- 3 garlic cloves, finely chopped
- Seat Salt and Black pepper to taste
- Small Leek
- Handful of Wild Garlic (finely chopped)
- Around 15 nettle tips (finely chopped)
- 750 ml veg stock
- 300g Risotto Rice
- Lemon Juice
Take care when foraging these items; be aware of a similar plant to Wild Garlic that grows in similar places called Lily-of-the-Valley (if you google a picture of both plants you can tell the difference by comparison. And do wear gloves when picking nettle tips, you just want the tip of some younger plants, these give the best flavour.
1.) Chop the large onion and slow fry in some good quality olive oil over a low-medium heat. This will make the onion go translucent and soft.
Then add in three good sized garlic heads and continue to mix through on a medium heat.
2.) Add your risotto rice to the pan and coat in the oil with the garlic and onion
3.) Add a good couple of splashes of lemon juice and season with black pepper
4.) Make up 700ml of veg stock and add to the pan, one ladle at a time. Patience is key here.
5.) Stir constantly until each ladle of stock is taken by the rice then add another
6.) It should take about 15 mins to clear the stock and cook the rice perfectly
7.) Stir in a small leek finely chopped and cook for 2 mins
8.) Next finely chop your small handful of wild garlic and 15 nettle tops, and stir in.
9.) Take off the heat and serve with a little black pepper and some finely grated parmesan cheese on top to taste (optional).
Enjoy with some crispy bread for a slightly more filling meal or delicious just how it is for a lighter lunch… And we promise, no the nettles don’t sting your tongue!