I thought I’d share these wild garlic recipes from the 750 metres blog. I can personally vouch for their tastiness!
The wild garlic we planted two years ago is now growing strongly in the garden and so we were lucky this month to get our first leaves off the plants.
They have a mild garlic/strong leek flavour and we used them in three different meals.
All recipes serve 2 people.
Wild garlic risotto
I have always made risottos using Jamie Olivers basic recipe from “Jamie’s Italy” but I only use this as a guide and below is my amended recipe.
6 ounces (170 grammes) arborio rice
1 or 2 garlic cloves
1 small glass of white wine
1 pint (500ml) of vegatable stock (I use cubes)
handful of wild garlic leaves (to taste) roughly chopped
In a large pan, fry the onion and garlic in olive oil until tranlucent but not brown.
Add the rice and the wine, and cook the wine out.
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