Nick Kock of Parklands Boutique Hotel with Dining, brings late season wild garlic to the table in this Wild Garlic Risotto


Wild Garlic

I first discovered Wild Garlic when I arrived in Scotland 13 years ago; I was mesmerised by the abundance of this delicious, wild ingredient and quickly immersed myself in the local foraging culture.
You can eat both the leaves and flowers of wild garlic, giving it a nice long season which stretches from the first shoots in mid-February, all the way through to June. Sweet and tender, wild garlic has a glorious, pungent scent and punchy flavour. It’s worth noting too, that the leaves are milder to taste once the flowers have bloomed and the season wears on.

Famed as a seasonal alternative to basil in pesto, wild garlic is hugely versatile and can used in many different dishes. An easy trick is to blanch and use it as you would spinach – so soup, stews and salads can all be instantly lifted with a few handfuls of dark green leaves. It is delicious pureed with fish or beef and we’re currently using it to wrap the mousse stuffing in our chicken ballotine for a seasonal twist.

If you are heading out to the forest for some late season foraging, please remember to pick only what you know, and take only what you need.

Wild Garlic Risotto with Poached Egg

  • 500g risotto Rice – we used Arborio
  • 1.1l vegetable (or chicken) stock
  • 200ml dry white wine
  • 100g unsalted butter
  • bunch of wild garlic
  • 1 clove of garlic
  • 2 finely chopped shallots
  • 1 egg


Melt the butter in a saucepan with a teaspoon of oil – this helps prevent the butter from burning. Add your shallots and chopped garlic and sweat down until the shallots are clear in colour.

Add the rice and stir well, coating with the shallots and garlic. Add your white wine.

Add a third of your stock to the rice, and stir continuously, allowing the rice to absorb it all. Add the next third of the stock and repeat the process. Finally, add the remaining third and simmer for about 8 minutes.

While this is simmering, poach your egg in a pan of boiling water.

When your risotto is done, it will be thick and creamy. Top with the poached egg and garnish as you wish.

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