Mother Nature’s Risotto

1 comment

Sunday afternoon my husband and I went for a ride on mountain bike and, in fields and meadows, we plucked some nettles and wild garlic; since I discovered it, I never do without! 🙂
And so I thought I’d do a nice risotto …


a bunch of nettles
about ten leaves of wild garlic
extra virgin olive oil
vegetable broth
hot pepper
some flowers of wild garlic

Very easy: fry nettles and garlic in a bit of extra virgin olive oil for a minute or two, add rice and let it flavour for 2 minutes. Cook with vegetable stock and, when almost done, add pepper, hot pepper and serve with a nice flower of wild garlic as a decoration.
Usually I cream risottos with a bit of nutritional yeast or grated vegan cheese, but I have to say that this time, au naturel as it was, it was even better! 🙂

Chef: ACE from VeganBlog

  1. monsoon 27 April 2011 at 13:55

    I’ve heard a lot about this wild garlic, and I think I tasted it ages ago…interesting!

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