1 small onion, finely chopped
1 tbsp olive oil
250g risotto rice (Aborio)
1 lt vegetable stock
Large handful of wild garlic leaves, roughly chopped
50g parmesan, grated finely (or vegan alternative)
Wild garlic flowers to garnish
Salt and Pepper to season
Cook the onion slowly in oil for about 10 mins until translucent
Add the rice and the stock at a ladleful at a time, maintain the rice at a gentle simmer and keep adding stock once the last ladle of liquid has been absorbed.
After about 10 mins, add the wild garlic leaves and stir into the rice. Add more stock, and after 5 minutes, when the rice is cooked but still has some bite (i.e. it’s not gone squishy) add the parmesan.
Serve with wild garlic flowers.