Keep it coming - more wild garlic

Spring does seem to be making an effort to fight off the Arctic winter, so we can look forward to more wild garlic in the coming weeks.
I have to admit that I'll be happier picking it in the sunshine, rather than trying to find it under the snow.

This is a risotto that I made with the last batch, which will still work well without the garlic once the season is over.
I have discovered however, that the wild garlic puree does freeze well - so if you are feeling "sensible", then stock up now for later in the year........ just imagine the asparagus, poached duck egg and a wild garlic hollandaise, or a tomato and wild garlic quiche perhaps.

In the meantime, here's my suggestion for

Wild garlic risotto

1½ litres stock - vegetable or chicken

50ml white wine

2 large leeks, thinly sliced

12 sun dried tomatoes chopped and added to the stock

100g butter

Handful wild garlic

50ml boiling water

1½ mugs arborio rice

50g grated Parmesan

6 stems purple sprouting broccoli

Put the garlic leaves and boiling water in to a jug and blitz with a stick mixer. Set aside

Bring the stock to the boil and then reduce to a gentle simmer.

Melt the butter in the Netherton Foundry cast iron bowl over a medium heat.

Add the sliced leeks and fry until soft. Do not let them colour.

Tip in the rice and cook until opaque, stirring regularly.

When all the rice has turned opaque and white, pour in the wine.  Cook for about 3 - 5 minutes

Add the stock and tomatoes a ladleful at a time, stirring constantly. Wait until each addition has been absorbed by the rice, before adding the next spoonful.

When around half of the stock has been added,  stir in the Parmesan.

When all but 2 ladlefuls of stock remain,  add the pureed garlic mix and the broccoli.

Add the last of stock and continue to stir until it has been absorbed.

Serve, garnished with extra wild garlic leaves.