*Note: I never really measure too precisely when cooking, I think it’s really important to just feel your own way as everyone’s tastes differ, so apologies if you like exact measurements!
To read more about Wild Garlic click here.
You will need: (This recipe will go with other veg too, so choose whatever you like best!)
- 1 onion
- 1 courgette
- A good few handfuls of wild garlic leaves
- 2 big organic mushrooms
- Half a pepper
- Risotto rice
- White wine (optional)
Chop all the veg up and the wild garlic so it’s ready when you’ll need it.
Make up some stock with the bouillion in a pan and boiled water (with a ladel) or in a jug. Make a fair amount, you can always make up some more if needed.
Fry onions in some olive oil untill soft. Add risotto rice, stir it up. Add about a glass of white wine. When it’s steamed off, add a splash of stock, stir it up.
Keep adding stock, stirring until mostly absorbed then add more stock. Do this for ten mins or so then as the rice is starting to cook, add the chopped veg and continue adding the stock and stirring.
Just keep going, then when it looks kind of ready give it a try, if the rice is soft and the veg cooked then add the wild garlic for a couples of mins then you’re good to go, if not keep on stirring and adding stock until it is – simple! Add the garlic with the veg if you’d prefer the taste blended in more, but if you’re a garlic lover like me, popping it in at the end makes the flavour come out more as the taste can get lost easily when cooked earlier.
Garnish with the flowers of wild garlic if you’re cooking to impress, they taste yummy and look lovely.