Elderflower, Pea & Asparagus Risotto

From forager Hannah

Ingredients:

1 tablespoon olive oil

6-8 heads of elderflower 

(+ 1-2 additional heads to serve)

Vegetable stock 

1 onion, finely chopped

3 cloves garlic, minced

250g Arborio rice

100ml elderflower cordial 

1 tablespoon white wine vinegar

Zest and juice of ½ a lemon

400g asparagus, stalks chopped into 1-inch pieces, tops set aside

150g frozen peas

Salt & pepper to taste

Method:

  1. Place elderflower heads in a medium sized saucepan. Boil 1 litre of water and pour over the flowers. Cover the saucepan and allow to steep for 10 minutes. Then remove the elderflower heads, return the pan to a simmer and use this to make up your vegetable stock (adding stock cubes/powder). Keep this stock on a low simmer.
  2. Heat the oil in a large saucepan and fry the onion and garlic for around 5 minutes until the onions start to turn translucent. 
  3. Stir in the rice and cook for 1 minute. Add the elderflower cordial and white wine vinegar to the pan and cook until reduced by half. 
  4. Add the remaining stock gradually, allowing most of the liquid to be absorbed before the next addition. After about 10-15 minutes add the asparagus stalks. Then after another 5 minutes or once the stock is nearly all used up and the rice is almost tender, add the asparagus tops and frozen peas. Cook for a final 5 minutes or so until tender.
  5. Remove from the heat. Add the lemon juice and zest, season to taste and then final scatter with the remaining elderflower (and any other seasonal edible wild flower – here I’ve used mallow, annual honesty, broom and chive flowers). Enjoy!

For more Elderflower recipes and inspiration click here

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