Lexi’s Spring Garden Risotto
This family-friendly recipe celebrates some of the Isle of Wight’s best spring produce. You could substitute the asparagus, peas and beans with 400g of other seasonal greens if you like.
SERVES 4
PREP: 15 mins
COOK: 30 mins
INGREDIENTS
unsalted butter (30g)
2 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, crushed
300g arborio risotto rice
800ml vegetable stock, kept warm
200g asparagus, cut into 3cm pieces – about the length of the tips
100g peas, fresh or frozen
100g broad beans, fresh or frozen
120g soft goats’ cheese
bunch of fresh mint leaves, finely chopped
zest of 2 lemons
wild garlic flowers to garnish (optional)
Method
Melt the butter in a saucepan with the olive oil. Add the onions, and sweat over a low heat for about 8 minutes until soft but not coloured, adding the garlic halfway through.
Add the rice and stir-fry for a minute, so all the grains are coated in the emulsion. Add a ladle of stock (just enough to cover the rice) and simmer over a low heat. Continue topping up with stock every few minutes as the liquid is absorbed by the rice, stirring often to prevent it sticking.
After 15 minutes, stir in the asparagus, peas and beans. Continue to simmer and add stock until it has all been used up – this should take around 5 minutes more. The rice should be soft with a slight bite. If it needs more fluid, top up with boiling water.
Stir in the goats cheese, mint, lemon zest and season well to taste. Take the risotto off the heat and leave it to stand with a lid on for 2 minutes. Serve with a garnish of wild garlic flowers if you are using.