England Calling
Garden Risotto
I often envision English villages shrouded in misty clouds, adorned with whimsical, slightly askew stone cottages that transport me to the enchanting ambiance of... rural France. Near Oxford lies a unique place: the Cotswolds, a collection of small yet vibrant villages, with renowned eateries, bustling main streets and a charming cheese shop showcasing a delightful array of local cheeses and also a sprinkling of French cheeses. It's worth noting that London boasts beautifully manicured botanical gardens and parks. Take Kew Gardens, for instance – it's not just a park, it's a marvel that holds a special place in my heart. With its allure and relatively low tourist traffic, this park could easily be dubbed a hidden gem on my list. Especially in spring, when the whole place bursts into bloom. Oxford and Cambridge, with their striking architecture and lively student scenes, are undeniably alluring. Oxford even boasts a fabulous botanical garden of its own. But the villages in Cotswolds – they're my one true love. You see, living in a bustling city brimming with life, sometimes all I crave is a break from the urban buzz and crowds, and even from the convenience: the shops, takeaways, restaurants and cafes. I yearn for wide-open spaces, fresh oxygen, untamed gardens and farms. A place where mobile signals falter, internet lags and the rustling of book pages by a crackling fireplace fills the air. And where half the ingredients for dinner are plucked fresh from your very own garden. On one of those serene evenings, I'd happily whip up a garden risotto with this next straightforward recipe.
Ingredients
- 300 g Arborio rice
- 1 large onion
- 2 glasses dry white wine
- About 1 litre of chicken stock
- 6 cloves of garlic
- About 300 g each of green and yellow courgettes
- Zest of 1 lemon
- About 200 g each of frozen green peas and green beans
- 100 g grated Parmesan cheese
- 5 sprigs of mint
- Olive oil and butter
- Salt and pepper to taste
Method
- 1Prepare the chicken stock (by simmering ½ chicken or its carcass).
- 2Sauté the finely chopped onion in a mix of olive oil and butter. Add a glass of wine, the rice and a couple of ladles of fresh stock. Cook until the rice is done, stirring and adding stock as needed. Season with salt if required.
- 3In a separate pan, sauté the garlic and add the sliced courgettes. Pour in another glass of wine, the lemon zest, salt and pepper. Let it simmer, then combine it with the rice.
- 4Sauté the green peas and beans separately, then add to the pot.
- 5Mix well, stir in the Parmesan, garnish with mint and serve immediately.
