Wild Garlic & Mushroom Risotto with Venison Meatballs

Wild Garlic & Mushroom Risotto with Venison Meatballs is a seasonal British dish that combines the earthy richness of mushrooms with the fresh, aromatic flavour of wild garlic, paired with lean, protein-rich venison for a sustainable twist on a classic risotto. Perfect for spring cooking, this recipe highlights foraged ingredients at their peak while delivering a creamy, comforting texture and restaurant-quality depth of flavour. Ideal for those searching for a wild garlic risotto recipe or new ways to cook venison, it’s a simple yet impressive dish that balances indulgence with nutrition.

Serves 4

Ingredients

  • 1 x bunch of wild garlic
  • 1 x pack of Lean & Wild venison meatballs
  • 300g x arborio risotto rice
  • 1 x onion, large
  • 50g x butter
  • 80g x parmesan
  • 1 tbsp x double cream (optional)
  • 1000ml x chicken stock
  • 250ml x dry white wine
  • 200g x mushrooms
  • 1 tbsp x olive oil

Method

  • In a large sauté pan, heat the olive oil and fry the meatballs until browned all over. Remove from the pan and set aside.
  • Add the butter to the same pan and gently cook the diced onion until soft. Stir in the rice and cook for a minute or two until well coated in the butter. Pour in the wine to deglaze the pan, cooking until it has mostly evaporated.
  • Add the wild garlic and mushrooms, stirring them through the rice. Begin adding the stock a ladle at a time, allowing it to be absorbed before adding more.
  • Continue cooking the risotto, stirring frequently and topping up with stock (and a splash of wine if needed) as it is absorbed, until the rice is tender and creamy. You may not need all of the stock or wine.
  • Add the meatballs to the pan to cook all the way through without going dry.
  • If you prefer a richer finish, stir through a spoonful of cream to taste.
  • Finally, add the Parmesan and chopped parsley or chives. Cover and leave to rest for 5 minutes to allow the risotto to relax and become extra creamy.
  • Season to taste and serve with extra Parmesan and a few wild garlic leaves, if desired.
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