As discussed before yoga class, here is my recipe for responsibly foraged wild garlic risotto!








The recipe is an old one I found from Riverford foods and serves 4 :
2 cloves normal garlic
1 onion
1 tbsp olive oil
250g risotto rice
Splash white wine
1l veg stock
30g butter
30g Parmesan
1 large handful wild garlic leaves and flowers

Heat oil, half butter and gently fry garlic and onion
Add the rice, stir, add white wine
Add stock gradually, stirring and simmer gently
After 10 mins add the garlic leaves
Continue until all stock is absorbed then add remaining butter and most of the Parmesan.
Serve with the rest of the Parmesan and wild garlic flowers.

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