Creamy wild garlic risotto with peas, parmesan and fresh herbs
Spring Recipe

Wild garlic risotto with peas

Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely cut bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest briefly away from the heat so that colour, scent and creamy bite are preserved. Young spinach can replace part of the bear's garlic, roasted hazelnuts complement the risotto with crunchy.

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Total time 45 min
Calories 560 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Prepare wild garlic risotto properly with peas

Stir in the bear's garlic only after cooking and let the risotto rest briefly away from the heat so that colour, scent and creamy bite are preserved. Onion and risotto rice are sweated in glass and gradually cooked with hot vegetable broth; peas, finely cut bear's garlic, butter and parmesan complete the rice. Young spinach can replace part of the bear's garlic, roasted hazelnuts complement the risotto with crunchy.

Spring Recipes Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Wild garlic risotto with peas

Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Onion: dice finely. Parmesan: rub fresh. Organic lemon: rub off the peel and squeeze out juice.

  2. 2

    Prepare

    Onion and risotto rice are gradually sautéed and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice.

  3. 3

    Check for doneness

    Stir in the bear's garlic only after cooking and let the risotto rest briefly away from the heat, so that colour, fragrance and creamy bite are preserved.

  4. 4

    Serving

    Remove the risotto from the stove and stir in the wild garlic, butter and parmesan. Add the peas and lemons and serve without keeping warm while the consistency is still flowing.

Kitchen know-how

Tips for Wild garlic risotto with peas

Important for wild garlic risotto with peas

Stir in the bear's garlic only after cooking and let the risotto rest briefly away from the heat, so that colour, fragrance and creamy bite are preserved.

Variations

How to adapt this recipe

Young spinach can replace part of the bear's garlic, roasted hazelnuts complement the risotto with crunch.

Nutrition per serving

560kcal
72.0 gCarbohydrates
18.0 gProtein
21.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Wild garlic risotto with peas

Weigh the risotto rice, prepare the wild garlic and prepare peas separately. Start the main cooking process for wild garlic risotto with peas only afterwards.

Stir in the bear's garlic only after cooking and let the risotto rest briefly away from the heat, so that colour, fragrance and creamy bite are preserved.

When reheating, note: Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat so that colour, scent and creamy bite are preserved. Only heat up once leftovers completely.

Young spinach can replace part of the bear's garlic, roasted hazelnuts complement the risotto with crunch.

Keep cooking

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