Wild garlic risotto: vegan and with only 7 ingredients
There is no doubt that the combination of risotto and wild garlic are one of the most beautiful things nature gives us each spring. Also try this wild garlic risotto and you'll see it become one of your favorite recipes. If you are looking for other spring vegan recipes using wild garlic, also try this vegan wild garlic pesto and enjoy it with a pasta or even use it to flavor this risotto.
Why you'll love this smoked tofu recipe
- A particular garlic flavor: this garlic risotto is perfect for all those people who love the distinctive flavor of garlic and bear garlic. Of course, the flavor is not quite identical to that of classic garlic, but it is very reminiscent of it in both smell and taste.
- Gluten-free this risotto is naturally gluten-free and vegan and is therefore suitable for people with celiac disease, vegans and vegetarians.
- Ready in minutes: this risotto is easy to make and will be ready in minutes.
Here are all the ingredients for wild garlic risotto
- 120g Carnaroli rice: there are many varieties of risotto rice on the market, but in my opinion carnaroli is the one that releases the perfect amount of starch while remaining al dente in texture. Of course you can use any type of risotto rice to make this wild garlic risotto.
- 1 handful of wild garlic: the amount of ramsons you will want to use is completely up to you. Using the amount you see in the picture (1 handful) you will taste the wild garlic. Of course if you prepare a larger amount of rice, adjust the amount of wild garlic accordingly.
- 1/2 diced white onion: white onion should be finely chopped and sautéed at the beginning of cooking with the uncooked rice and will serve to give a good base.
- 1/2 glass of white wine: white wine is used to fade the rice once it has toasted and is transparent. The wine should then be allowed to evaporate almost completely.
- 700ml vegetable broth: the broth will be added a little at a time to the rice, which will absorb it while cooking and swell accordingly. This cooking technique is called "risottare," and this is where the dish gets its name.
Use a vegetable (vegetable) broth to keep your wild garlic risotto vegan.
For the vegan mantecatura
- 20g grated vegan Parmesan cheese: vegan parmesan cheese should be grated and added at the end of cooking to cream the risotto. This will make the risotto creamy and tasty.
- 1 teaspoon wild garlic vegetable butter: vegan butter is also added at the end of cooking and allows for more creaminess. I used a ransons garlic butter, but of course you can also use a neutral vegan butter.
Preparation (step-by-step)
1. Wash the wild garlic under running water, dry it briefly with a kitchen towel, and cut it into coarse strips.
2. Heat some extra virgin olive oil in a high-sided pan.
3. Add the finely chopped onion and carnaroli rice to the pot and stir occasionally, letting the rice toast over medium-high heat.
4. When the rice is translucent, add 1/2 cup of white wine and let it fade (evaporate) for a few minutes until the rice has absorbed it. Keep stirring frequently.
5. At this point start adding the broth a little at a time with a soup ladle and keep stirring frequently. You will need to add more broth each time the rice has absorbed it almost completely.
6. Once the rice is almost cooked (taste it to see how far cooked it is), add your bear garlic cut into strips.
7. Keep stirring and add broth when needed.
8. When the rice is cooked and has reached the desired consistency, add grated Parmesan cheese (vegan) and wild garlic or natural vegetable butter. This will make the risotto creamy and tasty.
9. Serve your risotto hot and if desired with a sprinkling of vegetable parmesan cheese. Enjoy!
Pro tip
Stir the risotto constantly: you will need to stir the risotto throughout the cooking time, so do not move away from the stove to prevent the risotto from burning or sticking to the bottom of the pot.
Storage tips
In the refrigerator: you can store your risotto in the refrigerator inside an airtight container for up to 4 days.
How to cook cold risotto: Sauté your risotto in a pan with a drizzle of oil and you'll get a tasty crispy crust!
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Wild garlic risotto
Equipment
- 1 pot with high sides
Ingredients
- 120 g carnaroli rice
- 1 handful fresh wild garlic
- ½ finely chopped onion
- ½ glass white wine
- 700 ml vegetable broth
For the mantecatura
- 20 g grated vegan parmesan cheese
- 1 tsp wild garlic vegetable butter or neutral
Instructions
- Wash the wild garlic under running water, dry it briefly with a kitchen towel, and cut it into coarse strips.
- Heat some extra virgin olive oil in a high-sided pan.
- Add the finely chopped onion and carnaroli rice to the pot and stir occasionally, letting the rice toast over medium-high heat.
- When the rice is translucent, add 1/2 cup of white wine and let it fade (evaporate) for a few minutes until the rice has absorbed it. Keep stirring frequently.
- At this point start adding the broth a little at a time with a soup ladle and keep stirring frequently. You will need to add more broth each time the rice has absorbed it almost completely.
- Once the rice is almost cooked (taste it to see how far it is cooked), add your bear garlic cut into strips.
- Keep stirring and add broth when needed.
For the mantecautra
- When the rice is cooked and has reached the desired consistency, add grated Parmesan cheese (vegan) and wild garlic or neutral vegetable butter. This will make the risotto creamy and tasty.
- 8. Serve your risotto hot and if desired with a sprinkling of vegetable parmesan cheese. Enjoy!
Notes
I hope you enjoyed the recipe, see you soon!
