Try our April Recipe of The Month Wild Garlic and Spring Green Risotto with Smoked Salmon! This is the perfect dish to whip up this Spring!
Serves: 4 people
Prepping time: 45 mins
Ingredients:
1 x Mereworth Spring onions
4x florets of Mereworth sprouting broccoli
1/2 bunch x parsley, chopped
100g Peas
20g Wild garlic
1 cup x Arnorio rice
1/2 cup x White wine
500ml vegetable stock, kept hot
75g x Smoked salmon, 25g of which is sliced thinly
50g Pecorino cheese, grated
50g x Butter
Mereworth watercress
Olive oil
Pinch of Salt
Directions:
For the spring greens
1. Finely slice the spring onions and wild garlic.
2. Remove the florets from the top of the sprouting broccoli, and chop the stems into thin slices.
3. Finely chop the chives.
For the risotto
1. Heat a little olive oil in a pan and add the spring onions. Cook on a low heat without colourings.
2. Add the rice cook, increase to a medium heat, and cook until the rice begins to sizzle.
3. Add the white wine, and stir until the wine has almost completely reduced.
4. Add half of the vegetable stock and stir continuously until the stock has completely reduced.
5. Add the broccoli.
6. Continue adding stock one ladle at a time, cooking down the stock each time. Repeat this process until the rice is cooked “al Dente”.
7. Remove the pan from the heat and add the wile garlic, chives, butter, cheese, and the sliced smoked salmon.
8. Spoon the risotto into a bowl, top with smoked salmon, and finish with a dressed watercress salad.
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Discover more about where we get our fresh produce from! Mereworth Market Gardens
