If you're lucky enough to have access to wild garlic this spring, Risotto is the the perfect vehicle for it. And it's so easy, too. Prawns work beautifully with wild garlic and creamy risotto, making this a luxurious complete meal. I like to serve this with a side of roasted asparagus.
WILD GARLIC RISOTTO WITH PRAWNS
A bunch of asparagus
1 handful of wild Garlic leaves
1 shallot, peeled and finely chopped
160g risotto rice
125ml dry white wine
1.2 litre hot vegetable/chicken stock
1 tbsp creme fraiche
A bunch of wild garlic
Zest of a lemon
Juice of ½ lemon
180g Peeled prawns (or 6 plump scallops)
Olive oil, salt, pepper
50 g Grated Parmesan
Remove the prawns (or scallops depending upon what you are using) from the fridge. Preheat the oven to 190C. Toss the asparagus in olive oil, lemon juice and season with salt and pepper. Put onto a foiled baking sheet.
Melt the butter in a saucepan and gently sweat the shallot until soft and translucent. Season, and add the rice. Turn up the heat and stir for 2 minutes before adding the wine. Simmer until reduced then add a ladle of stock. Simmer until absorbed by rice and continue adding stock for 15 minutes, stirring regularly.
Approx 10 mins before the rice is ready put the asparagus in the preheated oven for 8 –10 mins until cooked, but still with a bit of crunch to them.
Finely chop the wild garlic (reserving a couple of teaspoons for serving) and add to the risotto. Cook for another couple of minutes before tasting the rice. It should be al dente with just a bit of a bite to it.
Season and add a final ladle of stock, lemon zest and creme fraiche. Turn off the heat and leave whilst you cook the prawns (or scallops).
Heat a little oil in a frying pan until hot and add the prawns. Fry for a minute or two until they have turned pink (if using scallops fry for 1 min on each side) and serve on top of the risotto and with the asparagus. Sprinkle over parmesan and the remaining wild garlic to serve.
For more ideas, visit our Herb of the Month: Wild Garlic.