Risotto with wild garlic and peas
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Christian F. B. Puglisi
Chef and former restaurateur
This classic risotto comes in a green version with wild garlic and peas, which gives both a beautiful colour and fresh flavour compared to a traditional risotto. The recipe is published in collaboration with Christian F. B. Puglisi, who is a restaurateur and runs Mirabelle and Bæst in Copenhagen.
Many believe that you should add stock little by little in a risotto, but actually it's not necessary - watch the video and get Christian Puglisi's tips on how to ensure perfectly cooked rice and the right consistency, without having to add stock gradually.
Servings
: 2
people
Ingredients
1.2
l
chicken stock
115
g
wild garlic *
1
onion
2
cloves
garlic
235
g
risotto rice
90
ml
white wine
90
g
thawed peas
50
g
parmesan + extra for plating
1
tbsp
clarified butter
Salt
* If you don't have access to wild garlic, you can use spinach, optionally mixed with herbs such as parsley and basil
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Instructions
Wild garlic and pea purée
Step 1/3
Bring your chicken stock to a boil.
Step 2/3
When the stock is boiling, blanch the wild garlic until tender – set aside a little fresh wild garlic for plating. Remove the wild garlic and place in ice water until cooled.
Step 3/3
Squeeze the wild garlic dry and blend with 40 g peas until smooth.
Risotto
Step 1/10
Peel and finely chop the onion and garlic.
Step 2/10
Heat a pan over low/medium heat. When the pan is hot, add the clarified butter, then the onion and garlic. Let it cook over low heat.
Step 3/10
When the onions are soft, add the risotto rice. Cook over medium heat for a couple of minutes until the rice is translucent.
Step 4/10
Add white wine and cook until the wine has evaporated.
Step 5/10
Add 80% of your stock, stir briefly, and set a timer for 12 minutes.
Step 6/10
While the risotto is cooking, grate the parmesan on a fine grater.
Step 7/10
After 12 minutes, test the bite of the rice and adjust the consistency with the remaining stock.
Step 8/10
Add the wild garlic purée and the remaining 50 g peas.
Step 9/10
Add parmesan and season with salt.
Step 10/10
Plate with fresh wild garlic and grated parmesan.
Christian F. B. Puglisi
Chef and former restaurateur
Christian Francesco Bach Puglisi was born in Italy and came to Denmark as a child, where he qualified as a chef from Restaurant Røgeriet in 2004. He subsequently went abroad and worked as a chef in various restaurants, including El Bulli, which has been named the world's best restaurant on multiple occasions.
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