Lemon and Wild Garlic Risotto

As a forager, spring for me marks a significant season of the year - wild garlic season. I wait all year, and something in my soul calls out to me to run into the woods come late March to check in on my wild garlic patch. By the way, don't even begin to ask foragers where their wild garlic patches are - most of us will guard these secrets like a hound.

Once wild garlic season starts, it's all about this incredible herb for me. If you’ve never cooked with wild garlic before, it’s a wonderful ingredient that grows in abundance in woodlands during early spring. It has a delicate garlic flavor without the harshness of regular garlic cloves, making it perfect for risottos, pestos, and soups. And since I had some delicious Sicilian lemons, I knew I wanted to make a light and zesty risotto perfect for spring lunches.

Ingredients (Serves 4)

• 1 tbsp olive oil

• 25g butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 250g arborio rice

• 100ml dry white wine

• 800ml hot vegetable stock

• Zest of 1 lemon

• Juice of ½ lemon

• 50g wild garlic, chopped

• 50g Parmesan, grated (plus extra for serving)

• Sea salt & cracked pepper, to taste

• Extra virgin olive oil, for drizzling

Instructions

1. Sauté the aromatics – In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and a pinch of salt, cooking gently until soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.

2. Toast the rice – Stir in the arborio rice, coating it in the butter and oil. Let it toast for about 2 minutes until the edges become slightly translucent.

3. Deglaze with wine – Pour in the white wine and stir continuously until it has mostly evaporated.

4. Add stock gradually – Begin adding the hot vegetable stock one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 18–20 minutes, until the rice is creamy but still has a slight bite.

5. Add lemon & wild garlic – Stir in the lemon zest, lemon juice, and chopped wild garlic. The residual heat will wilt the wild garlic beautifully, preserving its fresh flavor.

6. Finish with Parmesan – Remove from heat and stir in the grated Parmesan. Taste and adjust seasoning with salt and pepper as needed.

7. Serve & enjoy – Spoon the risotto onto plates, drizzle with a little extra virgin olive oil, and top with more Parmesan if desired.

You can also serve this with a simple rocket side salad with pairs perfectly, and if you fancy a glass of wine I would suggest a crisp Sauvignon Blanc or a lightly oaked Chardonnay both of which complement the citrus and creamy textures of the risotto.