STORIES · 30.04.18
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens from our organic Market Garden. You can add your favourite herbs and spring vegetables depending on the season and what might be in your garden. A handful of young garden peas, broad beans or chopped asparagus would all be a welcome addition and if you like, a handful of grated parmesan.
1 leek, finely chopped
1 small stick celery, finely chopped
2 garlic cloves, crushed
150ml white wine
900ml chicken or vegetable stock
2 tbsp parsley
2 tbsp chopped chives
1 tbsp tarragon, chopped
2 handfuls of watercress leaves, chopped
squeeze of lemon juice
50g soft cheese, to serve
salt and freshly ground black pepper
Melt the butter in a large pan and once foaming add the leek, celery and garlic. Add a little salt and pepper and sweat over a medium heat for 10 minutes until soft and translucent.
Tip the quinoa and millet into the pan and stir well to coat the grains in the butter and vegetables. Add the white wine and stir over the heat until the liquid has almost entirely been absorbed.
Add one third of the stock, bring to a gentle simmer and cook until most of the liquid has been soaked up by the grains, stirring every few minutes. Repeat with one third more of the stock and lastly, the final third.
Once nearly all of the stock has been absorbed, stir in the chopped herbs and watercress followed by the lemon juice and a little more salt and pepper. Continue to cook for a minute or two, taste and adjust the seasoning, adding more salt, pepper or lemon juice as needed.
To serve, pile the risotto into bowls and top with the crumbled soft cheese and a garnish of your choice such as pea shoots, herbs or shavings of raw asparagus as we have done.