Description
This light and easy Wild Garlic Butter & Pea Risotto is the perfect way to use seasonal wild garlic butter in a simple yet elegant supper, brightened with a handful of peas and a hit of fresh lemon zest.
Ingredients
Scale
- 1 small brown onion
- 1 tbsp light oil
- sea salt
- 150g (5 1/4 oz) risotto rice
- 130ml (1/2 cup) dry white wine
- 700ml (3 cups) hot vegetable stock
- 100g (3 1/2 oz) frozen petit pois
- 50g (1 3/4 oz) wild garlic butter
- zest of 1/2 large lemon
Instructions
- Peel and finely chop the onion. Heat the oil in medium saucepan over a heat that is on the cooler side of medium, and add the onion along with a generous pinch of salt. Cook gently for 6-8 minutes or so until the onion is soft but has not taken on any colour.
- Stir in the risotto rice and heat through for a couple of minutes. Stir in the white wine, allowing it to evaporate away into the rice.
- Gradually add the hot stock, bit by bit, stirring every couple of minutes until the stock has absorbed into the rice, which should be al-dente, and which should have just about reached the desired consistency.
- Add a splash more stock along with the peas, and allow to cook for a minute or two more until the peas are warmed through.
- Stir in the wild garlic butter and the lemon zest before seasoning to taste and serving between two warm bowls. If it is the right time of the season for them, a sprinkling of wild garlic flowers on top of each bowl would be the perfect garnish.
Notes
Depending on the size and surface area of your pan, and the amount of heat you are using, you may not need all the stock, and you may need to add a splash more stock or water. Keep checking the rice for doneness towards the end of the cooking time.