Wild by Tart's spring green risotto recipe
Belgravia restaurant Wild by Tart shares a fresh, heathy risotto recipe using seasonal spring greens
Spring green risotto - Wild by Tart recipes
Founded by Jemima Jones and Lucy Carr-Ellison, Wild by Tart restaurant brings big flavours and laid-back cool to Belgravia. Recreate the restaurant's wholesome, hearty fare at home with this easy seasonal recipe.
Spring green risotto
Serves 4
1 litre chicken stock or veg
small bunch parsley, leaves chopped
small bunch mint, leaves chopped
big bunch basil, roughly chopped
500g fresh peas
1 tsp mustard (optional)
2 tbsp olive oil
2 tbsp butter
1 white onion, finely diced
1 celery stick, finely sliced
2 garlic cloves, finely chopped
2 bay leaves
200g risotto rice
200ml white wine
4 slices Parma ham (optional)
200g ricotta
½ garlic clove, crushed
1 lemon, zested and juiced
50g grated Parmesan
1. Heat your chicken stock, and add the parsley, mint, half of the basil and the peas. Heat for no more then 3-5 minutes. You don’t want to overcook your peas. Take off the heat, remove half of the peas, and set aside. Whizz the stock, herbs and peas in a blender, with the mustard, if using.
2. Over a medium heat, heat the olive oil and 1 tbsp of the butter in a pot. Add the diced onion, celery, garlic and bay leaves and cook, stirring, for around 5 minutes until translucent. Add the rice and keep stirring for a good few minutes, until the rice has absorbed the flavour and become translucent. Pour in the wine and let it cook off, stirring.
3. Turn the heat down, keep stirring and ladling your green stock in, slowly.
4. In another pan, fry the Parma ham until crispy, remove from the pan and set aside on kitchen towel.
5. Lightly beat the ricotta with the crushed garlic, lemon zest and juice. Season.
6. We like to keep this risotto loose, a bit more on the soupy side. So loosen if needs be, with an extra ladleful of water. Then stir in the rest of the butter, the Parmesan and reserved peas.
7. Serve the risotto with a dollop of ricotta, a crispy piece of Parma ham and scatter with roughly chopped basil. It would also be pretty topped with pea shoots.
Spring green risotto
Serves 4
1 litre chicken stock or veg
small bunch parsley, leaves chopped
small bunch mint, leaves chopped
big bunch basil, roughly chopped
500g fresh peas
1 tsp mustard (optional)
2 tbsp olive oil
2 tbsp butter
1 white onion, finely diced
1 celery stick, finely sliced
2 garlic cloves, finely chopped
2 bay leaves
200g risotto rice
200ml white wine
4 slices Parma ham (optional)
200g ricotta
½ garlic clove, crushed
1 lemon, zested and juiced
50g grated Parmesan
1. Heat your chicken stock, and add the parsley, mint, half of the basil and the peas. Heat for no more then 3-5 minutes. You don’t want to overcook your peas. Take off the heat, remove half of the peas, and set aside. Whizz the stock, herbs and peas in a blender, with the mustard, if using.
2. Over a medium heat, heat the olive oil and 1 tbsp of the butter in a pot. Add the diced onion, celery, garlic and bay leaves and cook, stirring, for around 5 minutes until translucent. Add the rice and keep stirring for a good few minutes, until the rice has absorbed the flavour and become translucent. Pour in the wine and let it cook off, stirring.
3. Turn the heat down, keep stirring and ladling your green stock in, slowly.
4. In another pan, fry the Parma ham until crispy, remove from the pan and set aside on kitchen towel.
5. Lightly beat the ricotta with the crushed garlic, lemon zest and juice. Season.
6. We like to keep this risotto loose, a bit more on the soupy side. So loosen if needs be, with an extra ladleful of water. Then stir in the rest of the butter, the Parmesan and reserved peas.
7. Serve the risotto with a dollop of ricotta, a crispy piece of Parma ham and scatter with roughly chopped basil. It would also be pretty topped with pea shoots.
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