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Wild Garlic Risotto

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Food tastes different when you have a relation to it. Like in this recipe. We went for a Sunday walk and my mom and I picked the wild garlic ourselves and cooked it into this delicious risotto for lunch. It makes you worship the ingredients, taste and work you put in it even more, which is so beautiful.

But I know we do not alway have the time or opportunity to go and pick the ingredients ourselves in the park or the woods, so it definitely is fine if you buy it at a fresh farmers market or even at the super market. But it will not totally taste the same as if you picked it yourself.

Risotto is such a must and a weekend meal in our house! We love to make it various ways. With peas, with mushrooms, with saffron, honestly options are endless. But it is spring, and right now almost everywhere in Austria you can find wild garlic and smell it from several meters apart. So we decided to take a walk and pick some ourselves and take it home.

Risotto actually is way less complicated than it might seem at first sight. It just is a lot of stirring, stirring, and stirring. No joke, it is an arm workout. So if you are currently in quarantine and wanting to work out and cook something good, here you have the perfect combination! The stirring makes it possible for the rice to absorb the liquid slowly and in depth to create a more intense flavour and a super creamy texture. You should not add all of the broth at one time because then the rice will become soggy and not creamy, which we do not want.

Also, the ingredients are pretty simple and you most likely have them all at home. It starts with the base: rice. For risotto, there is special type of rice, which is originally used in Italy. You can find it in any supermarket. The other main contents of this dish are broth and cheese. For the broth you can either use vegetable broth or chicken broth. Vegetable for the vegetarian version, chicken if you want more flavour.

After the cooking process is done, in other words the rice has finished cooking, we take it off the heat to stir in the remains ingredients. These are a mix of butter, grated parmesan cheese, cream cheese and of course the chopped wild garlic. The butter adds a lot of flavour and the cheeses melt into the rice giving it the typical risotto texture.

You can either serve it as it is because it is the perfect dish like that. If you want to serve it as a side with some grilled prawns or roasted beef that works perfectly fine too! Just grate some fresh parmesan on top and serve it with some wild garlic leaves.

This is such a comforting and family friendly meal. Perfect weekend lunch or dinner, super versatile and incredibly good. I hope you all like it and will enjoy cooking and eating it!

Love, Katie // One Petite Cuisinière

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Wild Garlic Risotto

Family friendly, spring viby, super creamy and delicious risotto. Weekend meal plans are saved. With fresh wild garlic and creamy rice this is incredibly delicious.

Course bowl, dinner, lunch, Main Course
Cuisine Italian
Prep Time 5 Minuten
Cook Time 20 Minuten
Total Time 25 Minuten
Servings 4 servings
Calories 509 kcal

What you will need

That is what you need:

  • 1,5 l vegetable broth
  • 320 g Risotto rice
  • 1 tbsp olive oil
  • 1 white onion
  • 50 g wild garlic
  • 25 g butter
  • 45 g cream cheese
  • 80 g parmesan cheese

How to

This is how it works:

  1. Finely dice the onion. Heat up the oil and satuée the onion in it until it is glassy. Add the rice and gently stir through until everything is combined and slightly covered with the oil. Take one large ladle of the vegetable broth and add it to the rice. Reduce the heat to medium high and stir the vegetable broth through until everything has cooked into the rice, then add the next laddle.

  2. Repeat until the rice is cooked through, for about 15-20 minutes.

  3. In the meantime grate the parmesan, measure out the other ingredients and chop the wild garlic.

  4. Once the rice is done cooking, take it off the heat and stir the cheeses, the butter and the wild garlic in.

  5. Once everything is well combined, plate it in four bowls, garnish with some extra parmesan cheese and wild garlic.

    Serve and enjoy!

Beetroot Pasta Bake with Goats Cheese

by 2 Kommentare

Is going to be your absolute favorite dish for busy weeknights. 30 minutes, super simple, incredibly delicious, packed with healthy stuff and pink! So what more are you asking for? I couldn’t imagine anything else! Creamy beetroot and goats cheese sauce paired with super delish pasta (whole wheat if wished) topped with fresh goats cheese and breadcrumbs and baked until crispy. Yes, that’s all I need after a long work day.

Probably you think, she’s talking about healthy stuff but promoting pasta? What? And I can tell you – yes! Although it has been said for years that pasta and carbs are unhealthy and make you “fat” that is so not true. Pasta is a great source of protein and carbohydrates. Carbohydrates provide you with energy throughout the day. It helps not being tired or not having energy. It also is great to eat pasta before a workout because then you will have way more energy than if just eating a salad. Whole wheat pasta also is a great way to include more fiber in your diet. Plus, pasta is super delicious und will satisfy you!

But pasta is, obviously, not the only component of this dish. Actually, the beetroot is the star of the show. I honestly love beets. They are super delicious I believ, especially paired with honey or goats cheese, super pretty (I mean look at that pink color) and packed with a lot of nutrients. For vegetables, they have a pretty solid protein content. Also they are high in fiber and low in calories. Folate and Vitamin C are two minerals/ vitamins that are very present in them too, which is great for the health. Beetroots are anti-inflammatory which is great, especially in winter. Also they may improve digestion and help to regulate your blood pressure levels. Besides all of these benefits, it is super delicious! 

The only aspect, I don’t really like about beets is that they take super long to cook! It is not difficult to prepare them, you just peel them and then cook, steam or bake them for an hour but it still takes a lot of time! But since this is a 30minute dish and most of us are not that patient when we are hungry, I decided to use precooked beets. You can find them almost everywhere, in the supermarket, on farmers market or normal markets. It really is not difficult to find them but it saves a lot of time! 

Other than beets, there are a few other ingredients in the sauce, but very few to be honest. We add some honey, for some extra sweetness, mustard, to give it a hearty flavor, goats cheese, for the creamy- and addictiveness, salt to embrace the flavor and oat milk to thin it out. If you do not like oat milk you can use any other milk or milk alternative of your preference. You do not heat anything up for the sauce, just blend it all together, which means fewer dishes and less time. The rest is pretty simple and self-explanatory; you drain the pasta and toss it with the sauce. Then the pasta is divided into oven safe dishes or one dish, as you prefer. (I use my le creuset mink pots and they are so adorable!!! I am obsessed with them haha, but you can also use one large one.) we add some more fresh goats cheese on top and sprinkle some breadcrumbs. If you want, top it with some extra Parmesan cheese, but that’s optional. We place them in the oven again, on high heat, grill and let it bake for 10-12 minutes until the cheese slightly melted and the breadcrumbs turned crispy.

I love serving this for guest, because you can prepare it very well and simply bake it when wanting to serve. But it really does make a great family dinner or a weeknight dish, when not wanting to spend too much time in the kitchen after an exhausting day or week. This is definitely one of my favorite dishes to make with beetroot because it is so simple but has so much flavor! I hope you like it as much as I do!

Enjoy & happy healthy cooking! 

Love,

Katie

5 von 1 Bewertung
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Beetroot Pasta Bake with Goats Cheese

A delicious 30 minute, super nutritious pasta dish for a weeknight dinner or to impress guests at a dinner party. Really easy and so good!

Course bowl, dinner, lunch, Main Course
Prep Time 5 Minuten
Cook Time 10 Minuten
Baking time 15 Minuten
Servings 4 servings
Calories 481 kcal

What you will need

That is what you will need:

  • 320 g pasta short ones, like mini penne, maccheroni, or similar, can use whole wheat if wanted
  • 1 large red onion
  • 1 tbsp butter
  • 500 g cooked beetroot
  • 100 g goats cream cheese
  • 2 tsp honey
  • 1 tbsp mustard
  • 60 ml milk or any plant bast milk or milk alternative
  • 3 tbsp bread crumbs

How to

That is how it works:

  1. Bring a large pot with salted water to a boil and cook the pasta according to package instructios. Preheat the oven to 200°C (grill preferably)

  2. In a pan melt the butter. Thinly slice the onions into rings. Once the butter is hot, add the onions and brown them on high heat for about 8 minutes, until soft, brown and caramelized.

  3. Peel (if necessary) and cut the beets into chunks. Add them into a food processor or blender, along with the honey, mustard, half of thecaramelized onions, half of the goats cheese, a generous pinch of salt, and the milk or milk alternative. Blend until smooth. If too thick, add a little more milk or water.

  4. Once the pasta is done cooking, drain it and then add it back into the pot and toss it with the beetroot sauce and the remaining half of the onions. Either divide the pasta mix onto different small oven safe dishes or one large one, whatever you prefer. Top it with small dotllops of the remaining cheese and the breadcrumbs. Bake it in the oven for 10-12 minutes until the cheese is slightly molten and the breadcrumbs turned out crispy. Serve and enjoy!