Wild Garlic and Pea Risotto Recipe

Foraged wild garlic and peas make a vibrant, fresh, and summery vegetarian risotto. Ready in 30 minutes, it's topped with a cheese tuile.

Prep Time 10

Cook Time 20

Total Time 30

In a large saucepan, heat 500 ml water and 1 vegetable stock cube over low-medium heat. Leave to simmer.

Add plenty of water to a saucepan and set over medium-high heat. Once the water comes to a boil, immediately add 60 g wild garlic and 150 g petit pois (peas) to the pan. Cook for one minute, then immediately drain. Place in a bowl of ice cold water.
Once cooled, drain the wild garlic and peas. Add to a blender with 150 ml water. Puree the mixture until mostly smooth.

To a deep-sided pan over medium-high heat, add 2 tablespoons olive oil. Next, add 50 g shallot and 2 cloves garlic. Gently sauté the aromatics until translucent, then add 250 g risotto rice*. Gently cook, stirring regularly, for around two minutes, or until toasted.
Add the stock we made earlier, one ladle at a time. Stir the risotto continuously and let it ladle of stock cook down before you add another. Once all the stock has been absorbed, stir through the wild garlic and pea puree.
Add 1 tablespoon butter and increase your stirring speed. The whipping motion will make your risotto beautifully creamy.
Season the wild garlic and pea risotto with sea salt and black pepper to taste, then grate over lemon zest.

Preheat the oven to 220℃ (430℉).
Line a baking tray with parchment/baking paper. Make three piles of 3 tablespoon mature cheddar (finely grated), spaced at least one inch apart. Gently push the grated cheese into uniform circles.
When the oven comes to temperature, bake the tuiles for five minutes, then remove from the oven. If you like, you can shape the tuiles while hot by leaving them to cool draped over a rolling pin (or similar shaped item).
Once cooled, peel off the parchment paper and use them to garnish the risotto.