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Wild Garlic Risotto

Dietary: (Vegan) Gluten free 

Serves: 4   


250g risotto rice (Arborio)
1 onion finely chopped
2 tbsps olive oil
150ml white wine
700ml vegetable stock
100g wild garlic leaves, chopped
50g vegetarian style parmesan (optional)
salt & freshly ground black pepper  


In a large heavy-bottomed saucepan, gently fry the onion the olive oil until soft. Add the risotto rice to the onion mixture, stir well to coat the rice grains & then add the wine and cook, stirring constantly until the wine is absorbed. Then start adding enough stock to cover the rice & simmer gently, stirring all the time. When the stock has almost all been absorbed, add more stock a little at a time, until it has all been absorbed. This takes about 15-20 minutes. At the last addition of stock, add the garlic leaves to the risotto. Lastly add the vegetarian Parmesan & season to taste. The consistency of the risotto should be creamy, not stodgy, with the grains of rice separate with a bite to them. Serve with lightly fried mushrooms & freshly ground black pepper.