Wild garlic, broad bean and pea risotto

Spring is a great time to create fresh and flavorful dishes using seasonal produce. Here's a recipe for a delicious spring risotto using some of the best produce of the season

Ingredients:

Arborio rice 300g

Olive Oil 50ml

Banana shallots 3 finely diced

Garlic 2 cloves minced

White wine 200ml

Stock (chicken or vegetable) 600ml

Butter 100g

Mascarpone cheese 40g

Parmesan cheese 80g

Malden Sea salt to taste

Chives 3g

Broad beans 30g

Lemon zest 0.5 each

Wild garlic 50g

Rapeseed oil 100ml

Wild garlic flowers 5 each

Method:

To make the wild garlic oil, pick the wild garlic, wash and dry. Add to a blender with the rapeseed oil and blend on a high heat (do not exceed 40 degrees celsius). Once blended strain off through a cloth. Once strained set aside.

Separately heat 40ml of the olive oil in a medium-sized pan.

Add finely diced shallot and minced garlic to the pan and cook without color until they are sweated off.

Increase the heat to high and add the rice followed by white wine. Cook until the wine has reduced.

Add the stock to the pan, stirring continuously. Cook the rice to al dente with a slight bite to it.

Add butter, 30g of mascarpone cheese, and 70g parmesan cheese to the pan. Beat the rice to emulsify.

If needed, add more stock, Malden sea salt, and peas to the pan.

Spoon the risotto onto a plate and add a spoonful of mascarpone cheese to the middle.

Remove the skin off the broad beans.

Heat the broad beans with 10ml of olive oil, then add them to the top of the risotto.

Grate the rest of the Parmesan cheese over the risotto and add lemon zest, finely chopped chives, wild garlic flowers, and wild garlic oil.