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

Wild garlic risotto with peas

Onion and risotto rice are sweated and cooked with hot vegetable broth, peas, finely chopped wild garlic, butter and Parmesan cheese to complete the rice. Stir in wild garlic only after cooking and let the risotto rest for a short time away from the heat to preserve colour, fragrance and creamy bite. Young spinach can replace part of the wild garlic, while roasted hazelnuts complement the risotto with added crunch.

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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 with peas

Stir in the wild garlic only after cooking and let the risotto rest for a short time away from the heat to preserve colour, fragrance and creamy bite. Onion and risotto rice are sweated until translucent and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Young spinach can replace part of the wild garlic, while roasted hazelnuts complement the risotto with added crunch.

Spring Recipes Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Wild garlic risotto with peas

Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Onion: finely diced. Parmesan: freshly grated. Organic lemon: grate the zest and squeeze out the juice.

  2. 2

    Prepare

    Onion and risotto rice are sweated and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice.

  3. 3

    Check for doneness

    Stir in the wild garlic only after cooking and let the risotto rest for a short time away from the heat to preserve colour, fragrance and creamy bite.

  4. 4

    Serve

    Remove the risotto from the heat and stir in the wild garlic, butter and Parmesan. Add the peas and lemon grated 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 wild garlic only after cooking and let the risotto rest for a short time away from the heat to preserve colour, fragrance and creamy bite.

Variations

How to adapt this recipe

Young spinach can replace some of the wild garlic, while roasted hazelnuts complement the risotto with crunch.

Nutrition per serving

560kcal
72.0 gCarbohydrates
18.0 gProtein
21.0 gFat

Values are estimates 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 risotto rice, prepare wild garlic and keep peas separately, then start the main cooking process for wild garlic risotto with peas.

Stir in the wild garlic only after cooking and let the risotto rest for a short time away from the heat to preserve colour, fragrance and creamy bite.

Cool wild garlic risotto with peas quickly. If reheated, note: Stir in wild garlic only after cooking and let the risotto rest briefly away from heat to preserve colour, aroma and creamy bite. Heat the leftovers only once completely.

Young spinach can replace some of the wild garlic, while roasted hazelnuts complement the risotto with crunch.

Keep cooking

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