Recipe of the week: wild rocket risotto

17 June 2019 by
Recipe of the week: wild rocket risotto

Wild rocket has a sharpness and heat to it that you just don't get from freshly planted rocket seedlings. The wonderful creaminess of risotto mellows out the rocket's bite. Serve with lots of Parmesan and a crisp green side salad.

Serves 6 100g wild rocket

1 litre vegetable stock

1tbs extra-virgin olive oil

2 red onions

½ celery head, finely chopped (including the leaves)

2 garlic cloves

350g arborio rice

10ml dry white wine or dry vermouth

2tbs butter

100g freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

Wash the rocket well. Bring a large saucepan of salted water to the boil. Blanch for two minutes, then remove with a wire skimmer or slotted spoon and drain well. Roughly chop the leaves and set aside.

Heat the stock in a large saucepan. Heat the olive oil in a large frying pan over medium heat and sweat the onion and celery with a pinch of salt for 3-4 minutes. Add the garlic and cook for another two minutes.

Increase the heat to high and add the rice, stirring continuously for 2-3 minutes. When the rice looks translucent, add the white wine and continue to stir.

Remove from the heat and stir in the butter, Parmesan cheese and wild rocket. Serve immediately.

Taken from: Root to Bloom: A Modern Guide to Whole Plant Use by Mat Pember and Jocelyn Cross >>

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