Spring flower risotto recipe
When I go to the garden to look for a lunch or dinner idea, I find much more…
The first thing is the amazement of always finding new things, a flower, a sprouting plant… butterflies and various insects!
Then, I am spoiled for choice, I have many aromatic herbs outside that are also consumed in the kitchen, herbs and naturally the vegetables…
I just need to look and find the combinations!
Rocket flowers, kale and calendula…
St. Peter’s wort, calamint, lemon balm, wild fennel and wild garlic… Then I added pine nuts and spring onion stalks
Et voilà, the idea for lunch has arrived!
A fragrant and colorful risotto, which truly tastes like spring, easy and quick to prepare….
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
Rice, flowers, and leaves… Nature in the kitchen
- 12 oz rice
- 1 bunch aromatic herbs (Wild. Calamint, wild fennel, lemon balm, St. Peter's wort, spring onion stalks, and wild garlic)
- 1 espresso cup pine nuts
- 1 teacup edible flowers (calendula, rocket flowers, kale flowers; or other edible flowers, dandelion, daisies, borage, violets)
- 1 red spring onion
- Half glass olive oil (for risotto and pesto)
- 1.4 oz grated parmesan (or grana padano)
- to taste salt
- 2 vegetable broth (about liters…)
Tools
Pan to cook risotto, pot for vegetable broth, blender for pesto. The utensils I use and can recommend can be found Here
Steps
Few but good!
The first step is to prepare the pesto with the herbs mentioned above, finely blended together with pine nuts and wild garlic and salt…
Now slice the spring onion and sauté, add the rice, toast it and add the boiling vegetable broth;
bring to a boil by adding broth whenever the rice needs it. Add the wild herb pesto and parmesan for the creaming; I don’t add butter, if you like, add a knob of butter; mix well and serve
Sprinkling the flower petals on each portion
Delicate, colorful, delicious!
As with any risotto, it can be stored in the refrigerator until the next day. If you change the wild herbs, the flavor will also change… Try it to believe it! Anyway, it will be a tasty discovery.
