This is a perfect dish to show off the flavoursome wonders of garlic. The recipe makes use of both cooked and raw garlic, showcasing the ingredient in two very different states. We’ve used it with baby leaf spinach and portobello mushrooms to make a vitamin-packed vegetarian risotto that will win you serious kitchen brownie points.
On a side note, have you ever tried to describe the taste of garlic? It’s really tricky! We got as far as pungent, slightly oniony, warming and bittersweet before realising that words don’t really cut it for the ‘stinking rose’. The taste is familiar and unusual at the same time, a super healthy treat, and a cheap ingredient that makes magnificent recipes.
Find out more about where we get our garlic from here.