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Foraged green risotto

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Foraged green risotto

It is the first day of Autumn and we have been blessed by rain after a long dry Summer. I wandered my property and enjoyed a slow harvest of fresh green shoots of dock, purslane, and native violet leaves for this foraged green risotto. Fresh and full of flavour, the slight bitterness of the wild edible weeds is offset by sweet caramelised leek and mint.

Depending on the season, many greens would work here including young sow thistle, wood sorrel, or newly sprouted farmer’s friends. Cultivated herbs that would complement the flavour profile include parsley, tarragon, fennel tips, dill, and mint. The mint adds a nice end note - I wouldn't leave it out.

Foraged green risotto

Serves 4 as an entree

Ingredients

2 leek, carefully washed and finely sliced

3 cloves of garlic, peeled and finely sliced

50g salted butter + 20g additional

1/2 cup risotto rice

750ml vegetable stock

100g of mixed wild greens, pureed with 1 tablespoon of olive oil and 1 tablespoon of lemon juice (I used 50g purslane, and 10g each of baby comfrey leaves, baby dock leaves, native violet leaves, parsley and mint)

30g Parmesan, finely grated

Cracked pepper to taste

Instructions

  1. Enjoy a slow forage for your edible weeds. Rinse well and set aside.

  2. Heat the vegetable stock in a saucepan.

  3. In a heavy based pan, saute the leek and garlic in 50g of butter for 5-6 minutes on medium heat until transparent, soft and aromatic.

  4. Add the dry risotto rice and saute for 1-2 minutes.

  5. Add a cup of hot vegetable stock to the rice and reduce the heat to a gentle simmer. Stir gently until most liquid has been absorbed. Continue to add the vegetable stock a cup at a time in this fashion, until the rice is just cooked. Remove from the heat and add the remaining butter.

  6. In a blender, puree the mixed greens, olive oil and lemon juice until smooth. Stir through the risotto.

  7. Add the Parmesan and cracked pepper.

  8. Taste - add additional lemon juice or salt if required.

  9. Serve with some edible greens and flowers.

For more information on foraging for edible weeds, read my practical guide or see the resources page.

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Baked ricotta with wild greens

w/ edible weed tasting notes

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Baked ricotta with wild greens
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Wild purslane salad

w/ native violets and a honey dijon dressing

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Wild purslane pesto

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Wild purslane pesto
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Pickled purslane

Portulaca oleracea

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Pickled purslane
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Potato and purslane salad

w/ preserved lemon dressing

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Potato and purslane salad