1 Bunch (min. 15g)
We believe that what grows together, goes together. That's why springtime treasures, wild garlic and asparagus, are a match made in heaven in this silky and creamy risotto. Use root-to-tip cooking to get the maximum flavour out of each ingredient - asparagus stalks to flavour the stock, wild garlic leaves blitz into a vibrant green oil and its pretty little flowers to add a fresh burst to the finished dish.
7 Farmdrop products in this recipe
Snap the base of each asparagus stalk - where it breaks is nature's way of telling you which bits are tender enough to eat and which part of the base is just a little too tough (although these tougher stalks won't go into the risotto whole, they will help to flavour the stock). Pop the tougher ends into a saucepan with 1 litre of water and the stock cubes. Bring to the boil and keep warm on a gentle heat.
Slice the remaining asparagus spears into 1cm chunks and set aside. Peel and finely dice the onion. Wash the wild garlic leaves, reserving any flowers for decoration. Cut the paler stalks from the wild garlic leaves and finely chop.
In a heavy based saucepan, heat 1 tbsp of oil. Add the chopped onion and wild garlic stalks and sweat on a low heat for around 10 minutes until translucent, stirring often.
Meanwhile, make your wild garlic and mint oil. Add the wild garlic leaves to a food processor with 2 tbsp oil, the zest and juice from 1/2 the lemon, 10 mint leaves (reserving a few smaller leaves for decoration) and a good pinch of salt and pepper. Blitz to a thin, vibrant green oil and set aside.
Once the onions have sweated, add the rice and stir to coat each grain with the oil and onions. After a minute, increase the heat to medium, pour in the wine and let this bubble away as you stir. Once the wine has absorbed into the rice, you can begin to add the hot stock a ladleful at a time, stirring constantly, waiting until the liquid has been absorbed into the rice before adding the next. This process should take about 20-25 minutes.
You might not need to use all of the stock up, so when you only have a few ladlefuls left, discard the tough asparagus ends, pour the asparagus slices into the risotto and stir. Once the risotto begins to look thick and creamy and the rice cooked with a little bite, check the seasoning and stir.
Serve the risotto straight away, divided into bowls and topped with wild garlic oil, mint leaves and wild garlic flowers.
Chef's Tip: Gradually adding hot stock and waiting until it absorbs into the risotto helps the starch from the rice to dissolve into the sauce, creating a wonderfully silky and creamy risotto. If you've got any leftover wild garlic and mint oil, it works really well as a base for bruschetta or drizzled over simple pasta dishes.
From the larder
1 Bunch (min. 15g)
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6 Stock Cubes (66g)