Wild garlic and pistachio risotto
 
Wild garlic and pistachio risotto
 
Spring Simmer

Wild garlic and pistachio risotto

40mins
medium
Servings: 4

Risotto is the kind of dish that asks you to slow down, stand at the stove, stir and actually enjoy doing it. No rush. No fuss. Just some great ingredients coming together to make something utterly delicious. And our wild garlic and pistachio risotto, made using our slow-cooked Organic Chicken Bone Broth, ticks that box completely.

Ingredients

  • For the risotto
  • 100g of butter
  • 3 tablespoons of extra virgin olive oil for cooking
  • 1 large onion, finely diced
  • 1 garlic clove, peeled and crushed
  • 380g arborio rice
  • 100g finely grated Parmigiano Reggiano
  • 1/2 bunch flat-leaf parsley, including stems
  • 2 handfuls of wild garlic (approx. 100g)
  • 1 garlic clove, peeled and crushed
  • For the sauce
  • 100ml good-quality extra virgin olive oil
  • 100g toasted unsalted shelled Pistachios
  • 50g of freshly grated Parmesan for the sauce
  • Juice of half a lemon
  • ½ teaspoon of flaky sea salt
  • To serve
  • 1 x 100g ball of Burrata
  • Zest of a lemon
  • 3 Pouches of Organic Free-Range Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£5.00
£5.00

Instructions

  1. Pour the broth into a pot and bring to a gentle simmer
  2. For the green sauce, simply add all the ingredients into a blender and blend until smooth and vibrant. Set aside until required.
  3. Add half the butter and half the oil to a heavy-bottomed high sided saucepan and place over a medium heat. Add onion and garlic and cook for 3 minutes or until translucent, but not coloured.
  4. Add in the rice and toast for 3 minutes, stirring all the time.
  5. Ladle in a couple of ladles of hot broth, stirring continuously until most of the broth is absorbed. Continue with this technique until all the broth is used up and the rice is al dente. It’ll take roughly 20- 25 minutes.
  6. Remove the risotto from the heat and stir in the green sauce, and mix until well combined.
  7. Check the consistency of the risotto, it should just fall off the spoon. If not, add a splash of extra broth. Add the remaining oil and butter and stir in until glossy.
  8. Spoon onto a serving plate, tear over the burrata, and top with a little lemon zest and extra parmesan if you like.