Wild Garlic Risotto with Chicken and Parmesan

Wild Garlic Risotto with Pan Fried Chicken and Parmesan Crisp. Wild garlic season is upon us from March until June. It is one of the easiest ways to forage for your food and is super tasty. The thin, long leaves have a mild garlic flavour and the texture of spinach. Great in salads, soups or pestos, wild garlic is very versatile and it’s vibrant green colour will add to any dish. Find wild garlic in wet woodland floors and see this guide on tips for foraging responsibly.

If you liked my Wild Garlic Risotto then you might also like my Wild Garlic and Broccoli Pesto Pasta

Recipe

Serves 2

Difficulty Level: Home Cook

ingredients:

For the Wild Garlic Risotto:

• Two large bunches of wild garlic, reserving the flowers for decoration (if you cannot find any, use spinach)
• 3 spring onions
• Butter
• 1 clove Garlic, crushed
• 200g arborio rice
• 1 glass white wine
• 1 litre of chicken or vegetable stock
• 50g Parmesan, grated

For the chicken and Parmesan crisps:

• Two chicken breasts
• Olive oil
• 2 rosemary sprigs
• Parmesan
• Salt and pepper

Method

1. Place the chicken breasts between two sheets of cling film or greasproof paper. Season generously all over with salt and pepper and the rosemary leaves. Bash until the chicken is around 1.5cm in thickness.
2. Finely slice the spring onions and add to a large sauté pan with a heaped tablespoon of butter and crushed garlic over a medium heat. Cook gently for a few minutes.
3. Add the rice and stir to coat in the butter for a couple minutes.
4. Add about a ladleful of stock and the wild garlic to a blender and blitz to a smooth purée, keep to one side.
5. Increase the heat in the pan and add the wine, stirring until absorbed.
6. Turn the heat down low and add a ladleful of stock at a time, stirring continuously until all the stock has been absorbed and the rice is soft.
7. Whilst the rice is cooking, heat a frying pan over a high heat and drizzle in a little olive oil. Fry the chicken for around 3 minutes on each side until cooked through.
8. Stir through the wild garlic purée and the grated Parmesan into the risotto. Check the seasoning.
9. For the Parmesan crisp, place a circle around 10cm in diameter of grated Parmesan on a sheet of greaseproof paper. Microwave on high for approximately 30 seconds-1 minute until melted. It will harden when removed and cooled. These can be made in advance and kept in airtight containers.
10. Serve the Wild Garlic Risotto topped with sliced chicken and a Parmesan crisp. If you picked your wild garlic towards the end of the season, top the risotto with some of the wild garlic flowers.