Prep time: 5 mins
Cooking time: 20 mins
INGREDIENTS
- 75g arborio rice (per person)
- 1 organic leek – finely chopped
- 1 pint veg stock
- ½ pint young nettle leaves (washed and chopped)
- 2 leaves garden mint peas
- Sprigs of flat leaf parsley and hyssop
- Olive oil
- White wine
- Parmesan cheese
METHOD
- Heat 1 tsp oil and add rice, gently stir and cook until transparent. Add splash of white wine, keep stirring
- Add enough veg stock to just cover rice. Once ½ pint of stock used add leeks and peas
- Continue to add rest of stock, add nettles and gently cook for 5 mins
- Add generous grating of parmesan cheese
- Once all stock has been absorbed (but risotto is still creamy) add the rest of the chopped herbs and serve immediately with brown bread and a glass of white wine
