Wild garlic and pea risotto
Apologies in advance for the wild garlic spam – but I’ve got a huge bag in the fridge from the Isle of Wight so I’m using it where I can
This recipe is light and summery, and I drizzled a bit of my wild garlic pesto ontop for good measure ️ it can be vegan too if you remove the cheese and creme fraiche, save a recreate!
Ingredients (serves 3-4):
100g wild garlic
300g risotto rice
3 tbsp creme fraiche
3 vegetable stock cubes (1.5L vegetable stock)
Handful grated Parmesan
1 onion, finely chopped
150ml white wine
Salt and pepper
Pesto for topping (optional)
1 tbsp oil
1. Put your oil in a pan, add the onions and fry for 10 mins or until soft. While they are frying, boil the peas until cooked, adding in the wild garlic for the last minute (save 2 leaves behind). Drain and put into cold water straight away to cool. Blend 3/4 of the peas and all of the wild garlic until a smooth paste. Add to the vegetable stock and set aside.
2. Add the rice to the pan with the onion, stir for 2 mins then add the wine. Once disappeared, begin adding in the green stock a couple of ladles at a time until it disappears, then add the next ladles. Keep doing this until the rice is al dente, if you need more water just add it to the stock.
3. Thinly slice the wild garlic. When the rice is al dente, add the creme fraiche and stir through with the fresh wild garlic, the Parmesan and the peas. Season to taste with a generous amount of salt and pepper. Serve drizzled with pesto and Parmesan!