Wild Garlic Butter & Pea Risotto

Ingredients

• 1 small brown onion
• 1 tbsp light oil
• sea salt
• 150 g (5 1/4 oz) risotto rice
• 130 ml (1/2 cup) dry white wine
• 700 ml (3 cups) hot vegetable stock
• 100 g (3 1/2 oz) frozen petit pois
• 50 g (1 3/4 oz) wild garlic butter
• zest of 1/2 large lemon

Instructions

1. 1

   Peel and finely chop the onion. Heat the oil in medium saucepan over a heat that is on the cooler side of medium, and add the onion along with a generous pinch of salt. Cook gently for 6-8 minutes or so until the onion is soft but has not taken on any colour.

2. 2

   Stir in the risotto rice and heat through for a couple of minutes. Stir in the white wine, allowing it to evaporate away into the rice.

3. 3

   Gradually add the hot stock, bit by bit, stirring every couple of minutes until the stock has absorbed into the rice, which should be al-dente, and which should have just about reached the desired consistency.

4. 4

   Add a splash more stock along with the peas, and allow to cook for a minute or two more until the peas are warmed through.

5. 5

   Stir in the wild garlic butter and the lemon zest before seasoning to taste and serving between two warm bowls. If it is the right time of the season for them, a sprinkling of wild garlic flowers on top of each bowl would be the perfect garnish.