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Easy Wild Garlic Risotto Recipe with Spring Peas

Easy Wild Garlic Risotto with Peas

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 tbsp Olive oil Extra virgin
  • 1 medium Yellow onion Finely chopped
  • 1 cup Arborio rice
  • 0.5 cup Dry white wine Such as Pinot Grigio
  • 4 cups Vegetable broth Kept hot on the stove
  • 2 cups Wild garlic leaves Washed and roughly chopped
  • 1 cup Sweet peas Fresh or frozen
  • 0.25 cup Parmesan cheese Freshly grated
  • 2 tbsp Unsalted butter Cubed
  • 0.25 tsp Black pepper Freshly cracked
  • 1 tbsp Chives Finely chopped

Instructions
 

  • Heat the vegetable broth in a small saucepan and keep it warm over low heat.
  • Blanch the wild garlic leaves in a pot of boiling water for 30 seconds, then immediately transfer to an ice bath. Drain and blend the leaves with 1/4 cup of the warm broth until a smooth green puree forms. Set aside.
  • Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until translucent and soft.
  • Add the Arborio rice to the pan and toast for 1 to 2 minutes, stirring constantly until the edges of the rice grains become slightly translucent.
  • Pour in the dry white wine and cook, stirring frequently, until the liquid is fully absorbed.
  • Add the warm vegetable broth one ladle at a time, stirring constantly.
  • Stir in the sweet peas and the reserved wild garlic puree during the last 3 minutes of cooking. Cook until the rice is al dente and the risotto has a creamy consistency.
  • Remove the pan from the heat. Stir in the grated Parmesan cheese, butter, and black pepper until fully melted and glossy.
  • Garnish with fresh chives and serve immediately in warmed bowls.