Spring green risotto

I had never thought to make risotto with spring greens before, then I happened to see two recipes within a couple of days of getting them in our veg box. The lovely Veg Box People had printed a “Spring Green and Wild Garlic” recipe in the accompanying leaflet, which I promptly lost (also not sure where I would get wild garlic – any ideas?!), then I saw this recipe in the Tesco magazine. I modified it slightly, as the bake-in-the-oven method didn’t really work for me, and I didn’t have any leeks!

Serves 4

• 1 bunch spring greens
• 100g chorizo
• 1 large onion, chopped
• 2 cloves of garlic
• 250g risotto rice
• 1 litre stock
• 150ml wine (optional)
• Lemon juice

1. Cook the chorizo for a few minutes in some oil, then add the onion and garlic and fry until transparent.
2. Add the rice and wine (if using) and cook until the wine is absorbed or the rice starts to turn transparent.
3. Add the stock gradually until absorbed by the rice then add the spring greens in the last few minutes.
4. Stir until wilted then add the lemon juice and parmesan to taste.

You may notice a sneaky mushroom in there – the great thing about risotto is that you can add many things to it and we hadn’t quite used up all our mushrooms!

Don’t forget to check out the other seasonal veg recipes on the blog 🙂