{"id":54890,"date":"2017-04-03T21:45:52","date_gmt":"2017-04-03T19:45:52","guid":{"rendered":"https:\/\/ellerepublic.de\/baerlauch-risotto-mit-ziegenkaese\/"},"modified":"2025-07-17T11:50:12","modified_gmt":"2025-07-17T09:50:12","slug":"wild-garlic-risotto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/wild-garlic-risotto\/","title":{"rendered":"Wild Garlic Risotto"},"content":{"rendered":"\n

This wild garlic risotto highlights everything spring to me — spring greens popping up everywhere! And the appearance of fresh seasonal ingredients such as asparagus, rhubarb and bundles of wild garlic. I usually transform these tasty garlicy, oniony greens into a pesto<\/a>, but this time I wanted to give them a try in a luscious risotto. A creamy wild garlic risotto made with goat cheese, a.k.a. “ch\u00e8vre”. ‘Cause I felt like going all out here. And just to make things extra special, I topped it of with a drizzle of truffle oil.<\/p>\n\n\n

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Okay, truffle oil kinda makes things a little bit restaurant meal. But I just love the taste of it when combined wild garlic and ch\u00e8vre. Every bite takes you a little bit to heaven and back again. Apropos, goat cheese. My favorite Schwabe who is anti-goat’s cheese, didn’t even realise there was ch\u00e8vre in this dish. Had I told him, he would never have tried it, let alone enjoy it. Half way through, I shared my dark little secret. Too late, he was already fully loving it and I’m pretty sure he still doesn’t believe me. He devoured two whole portions.<\/p>\n\n\n

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This wild garlic risotto is a hearty meal in a bowl, but also a perfect match for grilled poultry or fish. Or even a side salad and some crusty bread. Want to enjoy even more spring flavors? Then top it off with some blanched green asparagus<\/a> for even more good-for-you spring greens!<\/p>\n\n\n

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\n \n Elle<\/span>\n <\/div>\n

Wild Garlic Risotto<\/h2>
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