- 1 vegetable stock cube
- 2 shallots
- 1 garlic clove
- 2 courgettes
- 250g cherry tomatoes
- 200g risotto rice
- A handful of wild garlic
- 2 tbsp Petit Chèvre goat's cheese
- 1 lemon
- 50g rocket
- 800ml boiling water
- 1 tsp olive oil
- Sea salt
- Freshly ground pepper
- Medium pan
- Large pan or deep frying pan
- 1.
Fill a pan with 800ml boiling water. Crumble in the stock cube and stir to dissolve. Cover and bring the pan to a gentle simmer.
- 2.
Peel the shallots and finely chop them. Peel the garlic clove and thinly slice it. Trim the tops off the courgettes and chop them into rough 1-2cm chunks. Slice the cherry tomatoes in half.
- 3.
Pour 1 tsp oil into a large pan or deep frying pan and warm to a medium heat. Slide in the chopped shallots, courgette, cherry tomatoes and garlic. Season with salt and pepper. Fry for 8-10 mins, stirring occasionally, till softened. Add the rice and stir to mix. Cook, stirring often, for another 3 mins.
- 4.
Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another large splash of stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 200ml stock left. This should take around 20-25 mins. While the risotto is cooking, roughly chop the wild garlic leaves.
- 5.
Add the remaining stock to the pan. Spoon in 2 tbsp goat’s cheese and add the wild garlic leaves. Squeeze in the juice from half the lemon. Stir well till the rice is creamy. Have a taste and add more salt or pepper if needed.
- 6.
Tip the rocket into a bowl and squeeze over the remaining lemon half. Toss to coat the leaves.
- 7.
Spoon the risotto into a couple of shallow bowls and serve with the rocket salad on the side.
- Tip
Got your goat
You can add a little more goat’s cheese to the risotto if you like, though this will change the nutritional information. Any extra can be kept wrapped up in the fridge for a few days. It’s ideal for crumbling over salads or soups, or whipped into a veggie dunking dip with a little yogurt and some fresh herbs. - Tip
Isn't it wild
Wild garlic is a freshly foraged, fabulously fragrant seasonal treat you’ll definitely smell before you see. The big green leaves don’t look like your usual garlic bulb, but they certainly taste like it, and they’re brilliant for whizzing up with butter to make a special spread, tossing into stir-fries or slicing and scattering over dishes as a garlicky garnish.