Ingredients
For the Pesto:
- 150g wild garlic leaves or young nettles, or a mixture (foraged – see tip)
- 50g parmesan or vegetarian alternative, finely grated
- 1 garlic clove, finely chopped
- ½ lemon, zested and a few squeezes of juice
- 50g pine nuts, toasted
- 150ml Olive oil
For the risotto:
- Olive oil, for frying
- 200g risotto rice
- 700ml chicken stock or vegetable stock
- 3 Tablespoons of Pesto – I am using Wild Garlic Pesto see recipe below
- 100g soft goat's cheese
Method
For the pesto:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor.
- Season, and with the motor running slowly, add almost all the oil.
- Taste, season, and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil.
For the Risotto:
- Pour a glug of olive oil into a large saucepan.
- Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed.
- Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- When the rice is cooked stir through the pesto and half the goat's cheese.
- Serve topped with the remaining cheese
