Name: Wild Mushroom Risotto with Nasturtium Butter
Yield: Serves 3-4
Ingredients: 150 ml (¼ pint) dry white wine; 300-450 ml (½-¾ pint) chicken or well-flavoured vegetable stock; 120-225 g (4-8 oz) wild mushrooms, trimmed and cleaned; salt and freshly milled black pepper; 225 g (8 oz) Italian arborio or risotto rice; 90 g (3 oz) butter, softened; 30 nasturtium flowers, assorted colours; 90 g (3 oz) butter; 1 clove garlic, chopped; a little extra wine; 1 tablespoon flat-leaf parsley leaves; few extra nasturtium flowers, to garnish; 1 red onion, chopped; lemon juice, to taste

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The slightly peppery flavour of nasturtium flower butter seems to have a natural affinity with rice and pasta. Like all herb butters, it can be stored for 1-2 weeks in the refrigerator or for 1-2 months in the freezer.

Ingredients

90 g (3 oz) butter
1 red onion, chopped
1

Method

To make the nasturtium butter, inspect the nasturtium flowers for any insects, remove the stalks and use scissors to snip the flowers into small pieces. Blend the butter with the chopped flowers and add lemon juice to taste. Spoon into a small dish and set aside.

Melt half the other butter in a heavy-based pan and cook the onion and garlic until soft. Stir in the rice and when it is tra