Creamy comforting and packed with seasonal goodness, this wild garlic and nettle orzo risotto is a fresh take on a classic. Earthy greens meet golden turmeric for a dish that’s as nourishing as it is vibrant, perfect for a springtime feast.
1. Sauté the onion and turmeric Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft. Stir in the turmeric in the final few minutes to bring out its colour and flavour.
2. Toast the orzo Add the orzo to the pan stirring well to coat it in the oil and turmeric-infused onions. Cook for a minute or two until lightly toasted and fragrant.
3. Cook the orzo risotto Gradually add the vegetable stock a quarter at a time stirring frequently. Cook on a medium-low heat allowing each addition of stock to absorb before adding more. Keep stirring until the orzo is tender with a slight bite in the centre and all the liquid is absorbed.
4. Add the wild garlic and nettles Stir in the prepared nettles and wild garlic cooking until fully incorporated and the risotto is hot and bubbling. Add a splash of water if needed for a creamy consistency.
5. Serve and garnish Serve immediately with an extra sprinkle of wild garlic and kale pesto for a punchy final touch.
Ready to dig in?
This orzo risotto is spring in a bowl, hearty fresh and bursting with flavour. Pair it with a side of seasonal veg or enjoy it solo for a plant-powered meal.
Tag us @chicpfood when you make it, we’d love to see your wild creations! 🌱✨
