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Lemon & Wild Garlic Pesto Risotto
- Annie des Forges
- Mar 26
- 2 min read
Updated: Apr 1
A spring dish by Annie des Forges!
INGREDIENTS & METHOD:
Ingredients:
Fine dice banana shallot
Clove of garlic
Vegetable stock cube add 2 litres boiling water
Butter 100g butter cubed
Risotto (Italian rice)
In a large deep sided frying pan gently melt the butter cubes and cook off the shallots and then add the fine crush garlic clove for a minute or so. Tip your risotto rice into the pan and coat in all the melted butter etc. Now add your vegetable stock, splash by splash and stirring with. Wooden spoon in between. Once the rice has cooks about 20-25 mins take off the heat.
Add the pesto you have made (below) and fold into the rice so you have a vibrant green risotto!
Garnish with the suggestions at the bottom.
For the Pesto:
2 good lemons (zest the unwaxed skin first for garnish later) then juice and dispose of pips
50g grated parmesan (optional)
3-4 bunches /clusters of wild garlic leaves handpicked from shady damp woodland, if possible!
50ml or so of EV olive oil
Good pinch Malden salt
2-3 good grinds of black pepper
NEXT:
Preferably blitz all these ingredients in an electric blender rather than pestle and mortar because of the juice and the leaves are not as malleable as basil leaves
To Finish & Garnish:
Spring Onions sliced to garnish for crunch
Fresh Wild Garlic Leaves for garnish
Lemon wedge for garnish
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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