Wild Garlic & Pea Risotto Recipe

Fill a large pan with water and bring to the boil, then add the peas, return the pan to a simmer and cook for 2-3 minutes. Drain the peas and set aside, then rinse and dry the pan. Return the pan to a low-medium heat and add 50g of the butter; let the butter melt, then add the shallots and the thyme leaves and cook for 5-10 minutes, until the onion has softened and is beginning to turn translucent. Next, add the rice to the pan and stir well, ensuring each grain is coated in the melted butter. Add the stock one ladleful at a time, stirring well – make sure each ladleful is absorbed into the rice before adding the next. Keep adding the stock until it has all been used and the rice is cooked (it should be soft with just a hint of bite, not crunchy or raw).

Stir the parmesan cheese into the cooked rice, then add the shredded wild garlic leaves and stir gently until wilted – the garlic will reduce dramatically in size as it wilts, just like spinach, so don’t be alarmed if it initially seems like a lot. Add the peas and the remaining butter, and heat gently for a further couple of minutes until the butter has melted and the peas have warmed through. Check the seasoning, then divide the risotto between four plates and scatter over the remaining parmesan. Dress with the garlic flowers (if using) and serve straight away.