Wild Garlic and Lemon Risotto with Crispy Prosciutto di Parma
Wild Garlic and Lemon Risotto with Crispy Prosciutto di Parma is indulgent, tasty and relaxing to make. Risotto is my go-to dish when I have the time but want zero fuss. Just a glass of wine in one hand, a wooden spoon in the other, music playing in the background—no place else to be. It’s one of those effortlessly elegant meals that feels a little special, yet is so simple and endlessly versatile. The only non-negotiable? Piping hot stock! Trust me, it makes all the difference in getting that perfectly creamy consistency.
For this version, I went for a fresh and vibrant combo of wild garlic, lemon, and crispy Prosciutto di Parma. The lemon zest lifts the risotto beautifully, balancing the richness with a bright, citrusy kick. I had a couple of leeks lying around, originally destined for a fancy miso-braised side, but after a long day in the garden, I just wanted something easy and comforting—so into the risotto they went! And honestly? No regrets.
The wild garlic adds a lovely mild, garlicky depth, stirred in at the very end to keep its fresh flavour intact. Can’t find wild garlic? No problem—just swap it for basil or spinach for that leafy green goodness.
And let’s not forget the crispy prosciutto—roasted low and slow (110°C for an hour, thanks to Harold Kookt) until it turns into salty, crunchy perfection. Absolute game-changer. But, if strapped for time, you can of course also just simply pan fry the prosciutto until crispy. Roughly chop and then sprinkle it on top of the risotto.
Why You’ll Love This Wild Garlic & Lemon Risotto
✔️ Effortlessly elegant – A dish that feels fancy but is incredibly easy to make.
✔️ Fresh spring flavour – Wild garlic and lemon make this risotto bright and zingy.
✔️ Perfectly creamy texture – Thanks to that hot stock and slow stirring love.
✔️ Crispy prosciutto = flavour bomb – Salty, crunchy, and totally addictive.
✔️ Versatile – Swap in spinach or basil if wild garlic isn’t in season.
✔️ Relaxing to cook – Therapeutic stirring with a glass of wine = midweek magic.
What can I use instead of wild garlic?
If wild garlic isn’t in season or available near you, try using fresh spinach, rocket, or basil. You won’t get the garlicky note, but the greens still add colour and freshness.
How do I make sure my risotto is creamy, not gluey?
The secret is hot stock and adding it gradually while stirring continuously. This allows the rice to release starch slowly and gives you that dreamy, creamy texture.
Can I make this risotto vegetarian?
Absolutely. Just skip the crispy prosciutto or replace it with something crunchy like toasted almonds or a parmesan crisp for that salty bite.
What’s the best rice for risotto?
Use a short-grain rice like Arborio, Carnaroli, or Vialone Nano. They absorb liquid well without falling apart.
How do I know when my risotto is done?
It should be al dente—tender with a slight bite—and the consistency should be loose and creamy, not stiff or dry. Think “spoonable, not scoopable.”
Find more risotto inspiration on my site here!
Leek, Pea, Wild Garlic and Lemon Risotto with Crispy Prosciutto di Parma
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 350 g risotto rice
- 1 tbsp olive oil
- 1 knob of butter (leave out if keeping it vegan)
- 1-2 shallots, finely chopped
- 2-3 garlic cloves, minced
- 1 celery stalks, finely chopped
- 2 leeks, finely sliced
- 100 ml white wine
- 1.5 liter stock (vegetable or chicken), make sure it's hot and just simmering
- 150 g frozen peas
- 50 g parmesan cheese, finely grated
- Zest of 1 lemon
- Big handful fresh wild garlic, thinly sliced (optional)
- Smal handful mint leaves, finely chopped (optional)
- Pepper & salt to taste
- To serve
- 8 thin slices Prosciutto di Parma
- A squeeze of lemon juice to taste
Instructions
The crispy prosciutto di Parma
Preheat the oven to 110°C.
Line a baking sheet with baking paper and dived the ham slices over the tray so the don't overlap.
Bake in the oven for 1 hour until crispy.
Let the quickly drain on some kitchen paper when done to blot away some of the oil.
The risotto
Heat the stock in a pan so it's ready to use when needed, the secret to good risotto is hot stock!
Heat the olive oil and butter in a large sauce pan and add the shallots, celery and leek and a pinch of salt.
Sauté on medium heat until softened, ± 3 minutes, then add the garlic.
Sauté for 10 minutes on low to medium heat, don't let it brown but slowly cook (see notes).
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the wine and scrape all the goodness from the bottom of the pan. Let it simmer for 1-2 minutes to let the alcohol evaporate.
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 25 minutes. If the risotto is too thick add a drop of water now and then to get your desired consistency, I think I added about a cup.
During the last 5 minutes add the lemon zest, peas and the wild garlic (if using), slowly cook until the wild garlic is wilted and the peas are heated through
Just before serving add mint leaves, the parmesan cheese and the lemon zest. Mix well until the leaves have wilted.
Taste and season with pepper and salt. Serve with a drizzle of olive oil and a squeeze of lemon juice.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
Notes
If strapped for time, you can of course also just simply pan fry the prosciutto until crispy. Roughly chop and then sprinkle it on top of the risotto.
