Garlic Mustard is a tricky weed. It grows all over the place, but almost nothing eats it. Part of the reason that nothing eats it is the intense raw garlic taste that you get when you chew on a leaf or two. It is a common wild edible and while there are numerous recipes out there for Garlic Mustard Pesto, but I wanted to try something a bit different, so I decided to make a Risotto with it.
So first things first, lets get together the ingredients.
Step 1: Ingredients
1 cup garlic mustard greens.
Garlic mustard is easy to spot once you know what it is and you may see it in your yard, hedges, or along sidwalks and bike trails. Some leaves have a reddish color to them, the flower buds are a big like small brocolli, and the flowers are white with four petals in a cross shape. When you pull off a leaf it should smell intensely of garlic.
In addition you will need
1 cup uncooked rice
1/2 stick butter
1/4 cup parmesean cheese (not the sawdust stuff!) plus extra for grating