We’ve been giving away free organic fresh salad boxes with orders over £50 of fresh organic produce. All the hype for the offer and the oodles of fantastic seasonal produce led me search for some more unusual recipes for the good old salad veg. Here is one I particularly liked the look of!?
How does Lettuce and pea risotto grab you? This is a Hugh Fearnley-Whittingstall recipe that is quick to knock up and very different. Here goes:
You will need:
2-4 mixed lettuces, depending on size
1L/1¾pt vegetable stock (this one is both organic and gluten free)350g/12oz Arborio rice (the classic risotto rice from the north Italian region of Piedmont. It’s a great all rounder and can absorb a lot of liquid but still has a good ‘bite’ when cooked)30-45ml/2-3 tbsp olive oil 1 clove garlic, chopped 1 onion or 2-3 shallots, finely choppedsalt and freshly ground black pepper 100g/3oz fresh garden peas, shelled 12 spring onions, cut diagonally into 1cm/½in pieces
With a knob of butter (or non-dairy similar) and fresh parmesan to finish
What to do:
1. Check, wash and roughly shred the lettuces.
2. Bring the stock to the boil then turn the heat down to simmering point.
3. Heat the olive oil in a large, heavy-based pan and add the onion or shallots. When they have started to soften, add the garlic and cook for 1-2 minutes (do not allow the onion or garlic to brown).
4. Add the Arborio rice to the pan and stir well until each grain of rice is coated with oil. Pour in the first spoonful of hot stock. Stir the risotto until the stock has been absorbed, then continue to add the stock at intervals in this way.
5. About 15 minutes into the cooking time, when the rice is almost done- but is still just a little bit chalky in the middle- add the shredded lettuce, peas and sliced spring onions. Stir gently to mix the vegetables through the rice. At first it will seem like you have added far too much lettuce, but it will soon wilt and give up its juices to the rice.
6. The risotto is ready when all the liquid has been absorbed, the peas are just tender and the rice is cooked (ideally about 3 minutes after you’ve added the lettuce). It should be creamy, not dry.
7. Stir in the knob of butter and serve immediately offering parmesan and a grater to your guests at the table.
Lovely!
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