Risotto with Wild Garlic

Ingredients

• 150 g wild garlic
• Salt
• 1 onion
• 50 g Parmesan (1 piece)
• 1 tbsp Olive Oil
• 300 g risotto rice
• 100 ml dry white wine
• 800 ml vegetable broth
• 100 g cream cheese (0.2% fat)
• Pepper
• nutmeg

Instructions

1. 1.

   Wash the wild garlic and blanch it for 1 minute in boiling salted water. Drain, rinse with cold water and let drain well.

2. 2.

   Finely chop the wild garlic. Peel and dice the onion. Grate the parmesan.

3. 3.

   Heat oil in a pan. Sauté the diced onion over medium heat until translucent. Add the rice, sauté until translucent, then deglaze with wine. When the wine has evaporated, gradually add broth while stirring, allowing the broth to be absorbed by the rice each time. Continue this process until all broth is used and the rice is al dente.

4. 4.

   Stir in the cream cheese, wild garlic, and half of the parmesan into the risotto. Season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Divide the risotto among four plates and sprinkle with the remaining parmesan before serving.