Wild Garlic Risotto

For the wild garlic risotto, prepare the soup the day before or crumble 2 soup cubes and dissolve in 1 liter of hot water.

Finely dice the onion and sauté in a pot. Add risotto rice and stir until it is translucent.

Then deglaze with a dash of red wine. Once the red wine has evaporated, add the soup, but only enough to cover the rice.

Keep adding a little soup at a time, stirring constantly. The risotto rice is usually ready after 20 minutes, but it is best to follow the package instructions.

After about half the cooking time, stir in the finely chopped wild garlic.

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