Wild garlic risotto with roasted chickpeas


Experience the essence of springtime with our Wild Garlic Risotto, a comforting yet vibrant dish that combines the creamy richness of Arborio rice with the subtle tang of sautéed green onions. Elevating the flavor profile is a luscious cashew and wild garlic sauce, adding depth and complexity to every spoonful. Finished with a crispy twist, roasted chickpeas lend a satisfying crunch, while fresh chives offer a pop of color and freshness.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2-3



  • 1 bunch of green onions
  • 170 g Arborio rice
  • 800 ml vegetable stock
  • 70 g raw cashews
  • 70 ml water
  • 3 bunches of wild garlic
  • 220 g roasted chickpeas
  • 3 tablespoons of olive oil (for sautéing)
  • Pepper to taste
  • Chives for garnish

🌱How to prepare:

  1. Begin by sautéing finely chopped green onions in olive oil until they are soft and fragrant.
  2. Add the Arborio rice to the sautéed green onions, mixing well, and continue to sauté for an additional 2-3 minutes, ensuring the rice is well coated in oil.
  3. Gradually add vegetable stock to the rice, allowing it to absorb the liquid before adding more. Continue this process until the rice is cooked al dente, maintaining a creamy consistency.
  4. Meanwhile, in a blender, combine raw cashews, wild garlic, and water, blending until a smooth sauce forms.
  5. Once the rice is cooked to perfection, pour the cashew and wild garlic sauce over the risotto in the pan, stirring thoroughly to incorporate.
  6. Season the risotto with freshly ground black pepper to taste, ensuring flavors are well balanced.
  7. For an added crunchy texture, consider topping the risotto with roasted chickpeas. Toss canned or boiled chickpeas in olive oil and roast in a preheated oven at 200 degrees Celsius for approximately 20 minutes until crisp.
  8. To enhance the presentation, garnish the risotto with freshly chopped chives for a burst of color and flavor.


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