Plantain and Garlic Mustard Risotto

Plantain and Garlic Mustard Risotto

Apart from the fact that it makes a really good flavour, this is a great one for new or underconfident foragers who are scared of mushroom picking – It means that you can have a mushroom and garlic risotto with no mushrooms or garlic!

Ingredients: To serve 6

  • 2 tbsp oil
  • 1 large white onion
  • 4 large handfuls of plantain leaves, stalks and flower heads
  • 2 litres of water (to make 1 litre of stock)
  • 350g Risotto rice
  • 1 handful of mustard garlic leaves

Method

  1. Put 2 handfuls of leaves, stalks and flowers in a couple of pints of water, bring to the boil and simmer for at least 1 hour. Allow to cool and strain out the plants. Add the remaining fresh plants and simmer again for 1 hour, then strain.
  2. If the stock isn’t already reduced to 1 litre, simmer it again to reduce.
  3. Fry a chopped onion in a little oil until golden.
  4. Add the risotto rice and toss in the onion and oil.
  5. Add a little plantain stock and stir until it is soaked up.
  6. Repeat until the rice doesn’t soak up the stock anymore, then put the rest of the stock in.
  7. Keep on a low heat until all the stock is gone and the rice is thick and sticky.
  8. Remove the risotto from the heat and stir your sliced garlic mustard leaves through.

NOTE: Garlic mustard leaves can have a very bitter after taste but cooking them can kill the gentle garlic flavour. We stir them through at the end like this, because a little heat tames the bitterness without destroying the garlic flavour.

Plantain and garlic mustard risotto
Plantain and garlic mustard risotto

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