Dandelion, Wild Garlic and Pancetta Risotto

Dandelion and wild garlic risotto







1 tablespoon chopped dandelion

1 tablespoon chopped wild garlic

1 tablespoon chopped onion

2 thin slices of pancetta

2 tablespoons olive oil

80 gr risotto rice

warm water

1 teaspoon wild garlic pesto


In a pan cook the onion in olive oil until translucent, then add the pancetta, chopped, and cook for another 5 minutes. Add the dandelion and wild garlic and cook for another 3 minutes. Add the rice and toast it for 1 minute, then add 2 ladles of water, adding more when it gets absorbed by the rice. The rice should take about 20 minutes to cook.

When the rice is cooked, add 1 tablespoon of fresh wild garlic pesto and serve.

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