Oven-Baked Wild Garlic Risotto: Creamy Spring Risotto Recipe

A Quick Look At The Recipe

Recipe Name: Wild Garlic Risotto
Ready In: 35 minutes
Serves: 4
Calories: 421 per serving
Main Ingredients: Onion, Garlic, Risotto Rice, White Wine, Broccoli, Wild Garlic
Dietary Info: Vegetarian-friendly when using vegetarian hard cheese

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Each spoonful is creamy and bright, with wild garlic and broccoli bringing fresh spring flavour. It pairs well with wilted spinach, goat’s cheese, a spoonful of pesto, or wild garlic bread for a fuller meal.

A complete metric and US measurements list is provided in the recipe card below.

Wild garlic — foraged in spring (March–April in the UK). If you can’t source it, substitute spinach, young nettles, or a mild garlic-infused pesto.

Broccoli — 1 small head, broken into florets. Broccolini works as a tender alternative.

Arborio (risotto) rice — short-grain rice yields the best creamy texture; long-grain rice can be used but won’t be the same.

Butter — for richness; use olive oil if you prefer.

Onion — 1 small, finely chopped; shallots are a milder option.

Garlic — 2 cloves, chopped; add more if you like a stronger garlic note.

Thyme — dried or fresh.

Dry white wine — about 150 ml adds depth; optional and can be omitted.

Vegetable stock — around 600 ml, made from stock cube or homemade stock.

Vegetarian hard cheese — grated; use Parmesan or Pecorino if not serving vegetarians.

Green pesto — optional, stirred through before serving; wild garlic pesto is a great seasonal twist.

Optional extras: wilted spinach, peas, roasted asparagus tips, crumbled goat’s cheese, or a drizzle of olive or truffle oil. Serve with wild garlic bread for a full spring meal.

Need to substitute an ingredient?

If you have allergies or preferences, swap ingredients as suggested above or adjust the cheese and stock to suit your diet.

1. Preheat the oven to 180°C / 160°C fan / 350°F. Heat the butter in a shallow casserole with a tight-fitting lid. Fry the chopped onion, garlic and dried thyme for 2–3 minutes until the onion begins to soften.

2. Add the broccoli florets and cook for a further 3 minutes so they colour slightly but remain crisp-tender.

3. Stir in the risotto rice and cook 1–2 minutes until the edges of the grains look translucent.

4. Pour in the white wine and cook for about 1 minute so the alcohol evaporates and the rice absorbs the flavour.

5. Add the hot vegetable stock, give everything a quick stir, cover with the lid and bake in the oven for 20 minutes.

6. Remove the lid and stir. If the risotto seems a little dry, add a splash of freshly boiled water to reach a creamy, al dente texture.

7. Stir through the grated cheese and chopped wild garlic leaves, replace the lid and bake for a further 5 minutes so the cheese melts and the garlic aroma infuses the rice.

8. Serve immediately, topped with extra grated cheese and a swirl of pesto if you like. Season to taste with salt and black pepper. Pair with wild garlic bread or a side of wilted spinach for a full meal.

Top Tips

• Pick wild garlic close to cooking time to preserve its fresh flavour and bright colour.
• Mash a few broccoli florets with a fork for a smoother texture if serving children.
• For extra richness, stir in a spoonful of crème fraîche, mascarpone or clotted cream before serving.
• Check the rice a few minutes before the end of baking; add more hot stock or water if needed for perfect al dente grains.
• Stir in wilted spinach, peas or asparagus at the end for more colour and seasonal veg.
• Add toasted pine nuts or almonds for a crunchy finish.

Storage

Store: Keep in an airtight container for up to 2 days. Reheat gently on the stove over low heat, adding a splash of stock or water to loosen and restore creaminess.

Freeze: The risotto can be frozen, though the texture may change slightly. Cool completely, transfer to a freezer-safe container for up to 1 month, thaw overnight in the fridge and reheat slowly on the stove.

Wild garlic (Allium ursinum) has a lighter, fresher flavour than mature garlic cloves. The leaves are green and pointed with small white flowers; raw they smell strong but cook to a delicate, sweet garlic flavour.

Wild garlic grows in damp, shady woodlands and is typically in season in the UK from March to April. When abundant, it’s usually acceptable to gather a small amount for personal use.

Carnaroli or Vialone Nano are excellent short-grain risotto varieties. Long-grain rice will not give the same creamy, al dente texture.

Troubleshooting Guide

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Wild Garlic Risotto

Equipment

• Kitchen scales
• Measuring spoons
• Chopping board and knife
• Measuring jug
• Shallow casserole with lid
• Wooden spoon

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tsp dried thyme
• 25 g butter
• 1 small head broccoli, broken into florets
• 200 g risotto rice (Arborio)
• 150 ml dry white wine (optional)
• 600 ml hot vegetable stock
• 30 g wild garlic leaves, chopped
• 25 g vegetarian hard cheese or grated Parmesan
• 2 tbsp green pesto (optional)
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 180°C / 160°C fan / 350°F. Heat the butter in a shallow casserole. Fry the chopped onion, garlic and thyme for 2–3 minutes until the onion softens.
2. Add the broccoli florets and cook for 3 minutes so they take on a little colour but keep a bite.
3. Stir in the rice and cook 1–2 minutes until the grains look translucent at the edges.
4. Pour in the white wine and cook for about 1 minute to let the alcohol evaporate and the rice absorb the flavour.
5. Add the hot vegetable stock, stir briefly, cover and bake for 20 minutes.
6. Remove the lid and stir. If the risotto seems dry, add a splash of boiling water to reach the desired creamy, al dente texture.
7. Stir in the grated cheese and chopped wild garlic leaves, replace the lid and bake for a further 5 minutes to melt the cheese and infuse the garlic.
8. Serve immediately, topped with extra grated cheese and a swirl of pesto if you like. Season with salt and pepper.

Notes

• This oven-baked method reduces hands-on time while delivering a creamy risotto.
• Best enjoyed in spring when wild garlic is at its freshest.
• Leftovers can be gently reheated or used to make arancini.
• Use vegetarian hard cheese for a vegetarian dish, or Parmesan/Pecorino otherwise.
• Extra seasonal vegetables like spinach, peas or asparagus can be stirred in at the end.

Nutritional Information (Approximate)