A massive success at lunch, here’s the recipe everyone!
800ml veg stock
350g fresh peas
50ml olive oil
100g soya spread
2 tsp finely chopped thyme
3 small shallots finely chopped
350g risotto rice (aborio)
salt and pepper
handful of wild garlic leaves
fresh grated parmesan
Bring the stock to a simmer in a pan.
Blanch the peas for 1-2 mins in boiling water, drain and set aside.
Heat the oil and 25g soya spread ina large heavy based pan. Add the thyme and shallots and cook over a medium heat for a few minutes. Add the rice and stir whilst the rice absorbs the oil. Season well with salt and pepper, cook for a few more minutes.
Add the stock a ladleful at a time until the rice looks dry (liquid absorbed) and then add another ladleful. Keep on adding the stock until the rice is cooked.
Add the peas and wild garlic leaves. Add the remaining soya spread and check seasoning.
Serve with grated parmesan and wild garlic flowers.