Wild Garlic, Pea, Mint and Lemon Risotto with Asparagus Spears.

I love risotto and I love wild garlic so it was about time the two joined forces. I'm really enjoying the arrival of spring and eating all the green foods I can get my hands on.

Wild garlic, pea, mint and lemon risotto with asparagus spears

Serves 4

Ingredients
1/3 cup per person risotto rice
5 cups hot veg stock
1 onion
2 cloves garlic
8 mint leaves
Bunch wild garlic
1/2 cup frozen petits pois
5 asparagus spears per person
1 lemon
1 tbsp nutritional yeast
Oil of choice
Salt and pepper

Optional:

Sub 1/2 cup stock for vegan white wine.

Method

Finely chop the onion and garlic and fry over a medium heat in a little oil.

Stir in the rice then add 1/2 cup stock (or wine) and simmer, stirring continuously until the liquid has been absorbed by the rice.

Keep adding the stock 1/2 cup at a time and stirring until the stock has been used and the rice is soft and creamy (or whichever comes first).

Finely chop the mint leaves and roughly chop the wild garlic. Add these to the pan when you add the last 1/2 cup stock along with the nutritional yeast and peas. 

Stir in the juice of half a lemon and the salt and pepper before serving. 

Fry the asparagus spears in a little oil with salt pepper and a squeeze of lemon and serve with the risotto.