Green Herb Risotto with Raw Summer Salad

Pictured page 145

This risotto uses a simple but clever method – the green herb mixture is blended and then stirred into the cooked risotto. That way the colours and flavours stay completely fresh and the greens aren’t cooked at all.

RAW SUMMER SALAD

5 asparagus spears, sliced into ribbons 1 courgette, sliced into ribbons

6 Brussels sprouts or 2 kale leaves, finely

shredded

12 nasturtium leaves

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

RISOTTO

50g butter

2 French shallots, finely chopped 3 garlic cloves, finely chopped 1½ tablespoons thyme 400g risotto rice

200ml white wine

1.2 litres warm vegetable stock Zest and juice of ½ lemon 3 tablespoons grated parmesan

GREEN HERB PURÉE

50g parsley 50g baby spinach 50g rocket 50ml olive oil

Raw summer salad: Toss together the asparagus, courgette, sprouts or kale and nasturtium leaves. Whisk together the lemon juice and oil with sea salt and freshly ground black pepper to make a citrus dressing. Toss the salad with the dressing and set aside.

Risotto: Heat half the butter in a pan over low–medium heat. Gently cook the shallots, garlic and thyme in the butter until the shallots are soft and translucent. Add the rice and cook, stirring well, for a minute or so, until all the rice is coated in hot butter. Add the white wine and stir until it has all been absorbed.

Slowly stir in the warm stock, a ladleful at a time, stirring continuously until it has been absorbed before adding the next ladle – this will take about 20–25 minutes.

Green herb purée: Mix all the ingredients in a blender until thick and smooth. Season to taste.

Stir the green herb purée into the risotto. Finish with the remaining butter, a squeeze of lemon juice and the parmesan. Serve with the salad, sprinkled with lemon zest. Serves 4