Makes 2 portions.

  • ¼ onion
  • ⅓ carrot
  • 1 glass wine
  • 8 handfuls rice
  • 1 litre veg stock
  • 1 knob butter
  • Parmesan (lots)

Wild Garlic Risotto

  1. Finely chop onion and carrot (no garlic!).
    Heat oil in pan and cook until soft.

  2. Add rice and cook until seethrough-ish.

  3. Add wine, cook until it’s all absorbed.

  4. Add stock 1 spoon at a tine, constantly stirring.

  5. Add veg (mushrooms, asparagus etc.) at some point.

  6. When it’s the right consistancy, take off the heat. Add butter & parmesan, stir in.

Notes:
Use a thick—based metal saucepan, not a non—stick frying pan.
Keep the stock on the hob so it stays hot!