Wild Garlic Risotto

INGREDIENTS

• 1 litre of vegetable broth 

• 1 tsp. raw butter 

• 2 tsp. olive oil 

• 2 shallots 

• 2/3 cloves of garlic 

• 250g-risotto rice 

• Sea salt 

• Freshly ground pepper 

• 1 glass of dry white wine (250 ml) 

• 3 large tsp. wild garlic pesto 

• 300g frozen/ cooked fresh peas 

• Handful of parsley 

METHOD:

1. In a medium saucepan, bring the broth to a simmer over medium. Reduce the heat to low 

2. In a large pan, heat the oil and raw butter medium-to-medium high heat. Add the onions and the garlic until soft but not brown. 

3. Add the rice, stir for 1 minute and season with sea salt and pepper. Add the wine and stir until evaporated, about 2 minutes. 

4. Add the broth to the mixture, about 1 cup (250ml) at a time, stirring between additions, until almost absorbed. This should take about 20 minutes for al dente risotto rice. Slowly adding the hot broth to the Arborio rice helps release the starch, resulting in a silky, creamy texture.

5. Once all broth is absorbed and the rice is creamy add the wild Garlic pesto and 300g frozen peas. Cook for 1 to 2 more minutes until well combined. Finish with fresh parsley.