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Wild garlic risotto

Name: Wild garlic risotto
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 30g wild garlic (2 handfuls); 15g spinach (1 handful); 1 litre chicken or veg stock; 1 tbsp olive oil; 1 large onion, chopped; 2 garlic cloves, sliced; 300g carnaroli or arborio risotto rice; 200ml dry white wine; 80g unsalted butter, diced; 30g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 27 Mar 25
Updated: 4 Apr 25

This easy wild garlic risotto is a great way to showcase seasonal wild garlic‘s vibrant flavour and verdant colour.

Great garlic flavour: We’ve used garlic cloves in the risotto as well as the wild garlic leaves, as each brings different garlicky characteristics. Frying the cloves mellows the flavour and brings out the sweetness. The wild garlic is puréed to preserve its fresh flavour.
Full of colour: Stirring the wild garlic in at the end of the cooking time keeps its gorgeous shade of green.
Seasonal treat: Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.

Browse more delicious wild garlic recipes.

Easy
April 2025

Test kitchen approved

Serves 4
Prep time 45 min

This easy wild garlic risotto is a great way to showcase seasonal wild garlic‘s vibrant flavour and verdant colour.

Great garlic flavour: We’ve used garlic cloves in the risotto as well as the wild garlic leaves, as each brings different garlicky characteristics. Frying the cloves mellows the flavour and brings out the sweetness. The wild garlic is puréed to preserve its fresh flavour.
Full of colour: Stirring the wild garlic in at the end of the cooking time keeps its gorgeous shade of green.
Seasonal treat: Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.

Browse more delicious wild garlic recipes.

Nutrition: per serving

Calories: 576kcals
Fat: 25g (13g saturated)
Protein: 14g
Carbohydrates: 64g (5.1g sugars)
Fibre: 2.5g
Salt: 1.1g

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Ingredients

30g wild garlic (2 handfuls)
15g spinach (1 handful)
1 litre chicken or veg stock
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced
300g carnaroli or arborio risotto rice
200ml dry white wine
80g unsalted butter, diced
30g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve

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Method

Put the wild garlic (reserving one leaf) and spinach in a small food processor and whizz with 100g of the stock until you have a smooth, bright green liquid. Put the rest of the stock in a pan and warm gently.
Heat the olive oil in a large saucepan, then add the onion and garlic and a pinch of salt. Cook for around 7 minutes, stirring to keep the onions translucent, then add the rice and stir for a minute more to toast the rice. Pour in the wine and stir until it has all been absorbed, then pour in some of the hot stock and stir to absorb. Keep slowly adding the stock, bit by bit until it’s all used up; don’t rush it (it will take around 20 minutes) and do stir often; agitating the rice to release its starch is what gives the dish its wonderful creamy texture.
Beat in the butter and parmesan, stir in the wild garlic pureé and season with salt and pepper, then cover with a lid and leave to sit off the heat for 5 minutes before serving. Finely slice the reserved wild garlic leaf and sprinkle over the plated dishes with some parmesan shavings to serve.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 576kcals
Fat: 25g (13g saturated)
Protein: 14g
Carbohydrates: 64g (5.1g sugars)
Fibre: 2.5g
Salt: 1.1g

FAQs

When is wild garlic in season?
Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.

What does wild garlic taste like?
The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.

How do I store wild garlic?
The leaves will keep fresh for a few days, but you can blanch them in boiling water for 15 seconds, then cool in cold running water. Drain and squeeze dry in a clean tea towel. Whizz or finely chop the leaves, then pack into ice cube trays. Freeze, transfer to a bag, then use from frozen. The wild garlic will keep in the freezer for up to 4 months before it starts to lose its colour and taste.

delicious. tips

See our guide on how to find and forage for wild garlic.
Frying the cloves mellows the flavour and brings out the sweetness, whereas the wild garlic is puréed to preserve its fresh flavour, then stirred in at the end so it keeps its colour.