Wild Garlic Risotto

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This wild garlic risotto made in the Thermomix is a traditional German comfort food recipe for spring and wild garlic season! Try the variation with asparagus & goat cheese. Vegan version also included! Jump to Recipe

This wild garlic risotto will wow your guests. This recipe can be made using the Thermomix and can be served as a main course, side dish or starter.

Of course, the whole thing also works without a Thermomix on the stovetop. Both versions are included in the recipe card. A wonderful spring-like risotto recipe that is full of fresh aromas thanks to fresh wild garlic, parmesan, and lemon zest.

It is naturally gluten-free and becomes a delicious, vegetarian spring dish if you use vegetable broth instead of chicken broth.

Use vegan butter instead of butter and add nutritional yeast instead of parm and or skip the parmesan cheese altogether to make this vegan.

This creamy wild garlic risotto is pure spring for me. I’ve been looking forward to fresh seasonal spring ingredients such as asparagus, rhubarb, and especially wild garlic for so long.

Normally I like to make Wild Garlic Gnocchi,  German wild garlic spaetzle or wild garlic bread. And let’s not forget about vegan wild garlic pesto. YUM! But today I felt like a risotto.

And it was so delicious that I really wanted to share the recipe with you. Wild garlic gives the risotto a spicy and herbal aroma. The perfect meal for the first days of spring!

If you want, you can add some asparagus and some goat cheese.

What to serve with Wild Garlic Risotto 

The hearty risotto pairs well with grilled salmon or chicken. Vegetarians can enjoy a delicious salad or a slice of crusty homemade bread.

To keep this vegetarian you should use vegetable broth instead of chicken broth in the recipe. If you want to stretch the risotto a bit, you can use blanched green asparagus.

Talking about Asparagus risotto – I definitely recommend my risotto with green asparagus and shrimp.

How to Make Wild Garlic Risotto on the stovetop 

Preparation without Thermomix

Peel the onion, dice finely, and sauté in oil and butter (2 tablespoons each). Add the risotto rice and sauté until translucent. Deglaze with white wine and let it reduce down. Salt lightly.

Gradually add broth, stirring constantly and gently, and cook until rice is cooked, 15-20 minutes.

If you want to add asparagus, you can add it 3 minutes before the end of cooking. I like to cut it into 5mm thin slices. Season with salt and pepper.

Finally, stir in the grated Parmesan, if using, the optional goat’s cheese, butter, lemon zest and the finely chopped wild garlic.

Let stand a little longer and then serve in deep plates.

Can I make this Vegan? 

Yes! Just use vegetable broth and use vegan butter instead of butter. Skip the parm or add in some nutritional yeast instead. As we don’t add butter or parm, we need to be a bit more vigilant when stirring.

Vegan risottos heavily rely on the starches released by the rice for creaminess. So with vegan risottos, it’s especially important to stir at last once a minute and to add the broth bit by bit. 

Risotto Tips:

• You can add asparagus if you want
• Should the risotto be not yet creamy enough, add broth, butter, and/or Parmesan as needed.
• If you would like an extra creamy risotto, you can also add some goat cheese to the risotto instead of butter
• Want to take it to the next level? Why not add a few drops of truffle oil to the risotto. Do that at the very end.
• You can also make the risotto even after the wild garlic season is over. Instead of fresh wild garlic, simply use wild garlic pesto and a little less oil or/ and butter, since the pesto already contains oil.
• Pay attention to the right temperature when simmering the risotto. Not too warm, not too hot: the rice grains should only simmer gently, definitely not boil, otherwise they will become too soft and the risotto will lose its bite. Level 4 on a 9 level electric stove is ideal.
• Wild garlic risotto tastes best al dente, i.e. firm to the bite. So don’t wait until the grains are too soft. Switch off the stove a little earlier and let the grains steep for a moment. Risotto rice is cooked to perfection in about 15-20 minutes.
• A dab of butter and a good portion of freshly grated Parmesan are quintessential to a risotto. Add at the very end. 

Print

Wild Garlic Risotto

This wild garlic risotto made in the Thermomix is a traditional German comfort food recipe for spring and the wild garlic season! Try the variation with asparagus & goat cheese. Vegan version also included!

Course Main Course, side

Cuisine German, Italian

Keyword wild garlic risotto

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 210 kcal

Ingredients

• 1 onion
• 2 tbsp olive oil
• 2-3 tbsp butter
• 250 g risotto rice z. B. Arborio - 1 1/4 cups
• salt and pepper
• 150 ml white wine 2/3 cups
• 800 ml hot broth 3 1/4 cups
• 1 bunch of wild garlic 50 grams finely chopped
• 60 g grated hard cheese e.g. Parmesan 1/3 cup
• 1 teaspoon organic lemon zest
• optional: 150 g goat cheese 1/2 cup
• a few drops of truffle oil

Instructions

1. Chop the onion in the Thermomix, then add 1 tbsp olive oil and roast at 100°C on Thermomix level 1 for 3 minutes. Thoroughly wash and trim the wild garlic.
2. Then add the rice. Fry the rice for a further 3 minutes at 100°C, level 1 and counterclockwise. salt and pepper.
3. Deglaze with white wine. Then add the broth. (It should be hot, otherwise the cooking time will be longer)
4. Now boil down the risotto for approx. 15 - 18 min at 100°C, level 1 and reverse. Do not close the lid with the measuring cup so that the steam can escape.
5. If you want to add asparagus, add the finely chopped asparagus after 10 minutes of cooking time. Stir in butter, wild garlic and half of the Parmesan cheese and season with lemon zest, salt and pepper.
6. Tip: The risotto should have a very creamy consistency. You can always add a little butter if you want it even savory.
7. Spread the wild garlic risotto on 4 plates and if you want, you can refine it with a few drops of truffle oil and then serve sprinkled with the remaining Parmesan

Preparation without Thermomix

1. Peel the onion, dice finely and sauté in oil and butter (2 tablespoons each). Add the risotto rice and sauté until translucent. Deglaze with white wine and let it boil down. Salt lightly.
2. Gradually add broth, stirring constantly and gently, and cook until rice is cooked, 15-20 minutes.
3. If you want to add asparagus, you can add them 3 minutes before the end of cooking. I like to cut it into 5mm thin slices. Season with salt and pepper.
4. Finally, stir in the grated Parmesan, the optional goat's cheese, butter, lemon zest and the finely chopped wild garlic.
5. Let stand a little longer and then arrange in deep plates.

Recipe Notes

Can I make this Vegan? 

Yes! Just use vegetable broth and use vegan butter instead of butter. Skip the parm or add in some nutritional yeast instead. As we don't add butter or parm, we need to be a bit more vigilant when stirring.

Vegan risottos heavily rely on the starches released by the rice for creaminess. So with vegan risottos, it's especially important to stir at last once a minute and to add the broth bit by bit.