Bärlauchrisotto mit Morcheln, Paprika und Rettichsprossen

Risotto with wild garlic and morels

Wild garlic risotto with morels, peppers and radish sprouts is a delicious dish that perfectly brings out the fresh and spicy taste of wild garlic. The delicate flavour of the wild garlic is complemented by the savoury aromas of the morels and the sweet note of the peppers. The crunchy radish sprouts also provide a subtle spiciness.

The secret to a perfect risotto is to be patient and stir regularly to release the starch from the rice and achieve a creamy result.

If you’re looking for a delicious way to incorporate wild garlic into your meals, this recipe is a great option. Serve it as a main course or as a side dish and enjoy the full taste of spring and nature on your plates.

Preparation time: 30 minutes

Difficulty:

Ingredients

300 g risotto rice

1 onion

White wine

1 liter of vegetable soup

150 g grated parmesan

100 g butter

Salt

Pepper

Olive oil

Wild garlic

Morels

Red Paprika

Radish sprouts

Preparation

Clean the morels and cut them into rings.
Sweat 2 tbsp butter in a pan and roast the morels in it, season with salt and pepper and put aside.
Peel the onion, cut into small pieces and fry until translucent.
Add the risotto rice, stir and fry lightly.
Deglaze with the white wine.
Stir the risotto regularly over a medium heat, gradually adding the soup. After about 20 minutes, the risotto is al dente.
Finely chop the wild garlic and red pepper and add to the risotto.
Add the morels and leave to stand for 5 minutes.
Finally, stir in the rest of the butter and the grated Parmesan.
Arrange the risotto on a plate. Garnish with fresh parmesan and sprouts.