This recipe comes from veg scheme member Andrew Hutchinson, who says: "My favourite lemon recipe of the moment has to be spring green, wild garlic and lemon risotto! I have spent the last two years perfecting my 'cheat's risotto' which cuts out a lot of the laborious parts of risotto without cutting the texture or taste, which I would be delighted to share with other keen time-strapped cooks. I hope this can be enjoyed by other foodies in our community!" Serves 2.
Make up your 500ml of vegetable stock and while it is still hot add your risotto rice and leave to stand.
Using a pan with a lid heat up oil on a low heat. Finely dice 1 white onion and add to the pan, cover with the lid. Grate the zest of 1 lemon and add to pan. Cover pan with lid and stir occasionally until the onions turn translucent, roughly 10 minutes.
Separate the rice and stock, add rice to the pan with the onions. Cook on medium low heat for 2 minutes, then add all the vegetable stock. Cover the pan and leave to cook until the rice is soft (20-25 minutes) stirring occasionally.
While the rice is cooking, roughly slice the spring greens and steam for 4-5 minutes. Then roughly chop the wild garlic. Once the rice is soft, remove the lid and add the greens and garlic and cook until risotto reaches desired texture.
Stir in juice of half a lemon and if using, cheese. Serve and enjoy!
150g risotto rice
1 white onion
500ml vegetable stock
1 bunch spring greens
Handful of wild garlic
1 unwaxed lemon
Italian hard cheese, as desired