Wild herb risotto recipe

1. 1

   Heat the oil in a heavy-based saucepan over a moderate heat and fry the onion until soft, approx.

2. 2

   5 minutes.

3. 3

   Meanwhile measure out the vegetable stock and white wine and combine them in a large jug with the lemon juice.

4. 4

   Add the rice and salt to the pan and stir well for a couple of minutes to coat the grains in the hot oil.

5. 5

   Start adding the liquid to the pan, a cupful at a time, stirring well between each addition.

6. 6

   As the rice cooks and absorbs the liquid, you can continue adding more liquid, stirring regularly.

7. 7

   Stop the cooking when the rice has swelled but still has a little bite to it, after approx.

8. 8

   15 minutes.

9. 9

   To finish the risotto, stir in the cream and wild herbs, reserving some to garnish.

10. 10

    To serve, spoon the risotto into wide serving bowls, scatter over the strings of lemon zest and garnish with the reserved wild herbs.

* Per serving · 4 servings · Values may vary.