Nettle Risotto with Wild Garlic Pesto
Serves: 10
Ingredients
- 100ml Millac Gold
- 100g Lakeland Dairies Butter
- 150g fresh nettle tops
- 600g risotto rice
- 150ml white wine
- 1 litre vegetable stock
- 200g diced onion
- 100g Parmesan, grated
- sea salt & freshly ground black pepper
- 100g wild garlic pesto
Method
Sauté the onions in the Lakeland Dairies Butter.
Add the rice and cook without colouring.
Pour in the wine and cook down until almost evaporated.
Add the stock, a little at a time.
Fold in the nettle leaves.
Pour in the Millac Gold.
Add the Parmesan and correct the seasoning.
The risotto should be just cooked, loose and creamy now.
Serve in a pasta bowl topped with the wild garlic pesto.
