Oven risotto with wild garlic and spring vegetables

Just in time for the actual beginning of spring, the wild garlic has also reported back.
You hate it or you just love it. I belong to the latter species - the season is always too short and I am looking forward every year to the first wild garlic.
However, I prefer not to pick it myself, then would probably rather poisonous plants land on the table with me - instead, I prefer to get it at the vegetable stall I trust or at the weekly market.

The first dish of this year's wild garlic season had to be a risotto again.
Pretty much exactly two years ago I published a recipe for a wild garlic risotto with green asparagus. The asparagus is still time this year, so had an alternative ago. Since I've tried it once I swear on risotto out of the oven, as looked at by Donna Hay. My favorite oven risotto with chard and goat cheese I have already blogged - vegetables and cheese are but interchangeable, as long as the basic preparation is right.
And so were allowed this time spring fresh wild garlic, spring onions and peas in the casserole. Since wild garlic is already quite dominant, this time I opted for quite normal cream cheese and stirred it under the risotto.
The result is a wonderfully creamy, tasty green spring risotto out of the oven, which you can even at lightning speed after work can conjure the table.

Recipe for oven risotto with wild garlic and spring vegetables

Oven risotto with wild garlic and spring vegetables

for 2 servings

200g risotto rice (here Arborio)
700 ml boiling vegetable broth (from homemade vegetable broth powder or good organic broth cubes)
40 g fresh wild garlic leaves
3-4 spring onions
70 g young Peas (TK)
40 g fresh grated Grana Padano (or Parmesan, Pecorino ...)
40 g butter
100 g double cream cheese with freshly ground pepper

Preheat the oven to 200 ° C top and bottom heat.
Place the rice and stock in a large flat casserole dish so that the bottom is about 1-2 cm high.
Cover the baking dish with aluminum foil and place for 20 minutes on the baking rack in the lower third of the preheated oven.
In the meantime, read and clean the bear's garlic leaves. Cut in half the long leaves, then cut all the leaves across into strips about 0.5 cm wide.
Clean the spring onions and cut away the roots and the dark green leaves. Cut the white and light green part into thin rings.
After 20 minutes baking time, remove the casserole dish from the oven, carefully open the aluminum foil (steaming heavily) and bear's garlic strips (possibly some leaves left to garnish), spring onion rings and frozen peas Rinse under the rice.
Cover the mold again and place in the oven for another 10 minutes.
After cooking, remove from the oven, carefully remove the aluminum foil and immediately stir in the freshly grated cheese and butter. This works best with a wooden spoon directly in the casserole dish. It takes about 1-2 minutes for the cheese and butter to melt, giving it a very creamy consistency.