Fiddlehead Fern Risotto with Parmesan and Lemon

A creamy and vibrant risotto featuring the unique taste of fiddlehead ferns, a Canadian spring delicacy. Finished with Parmesan cheese and a bright squeeze of lemon.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.92/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1poundFiddlehead Ferns(Thoroughly cleaned and trimmed. Important: Ensure fiddleheads are properly cooked to eliminate toxins.)

£8.00

1.5cupsArborio Rice

£1.20

6cupsVegetable Broth(Low sodium preferred)

£1.50

1Yellow Onion(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.10

0.5cupDry White Wine(Optional, but adds depth of flavor)

£1.50

0.5cupParmesan Cheese(Grated, plus more for serving)

£2.00

2tablespoonsButter(Unsalted)

£0.25

1tablespoonOlive Oil

£0.15

1Lemon(Juice and zest)

£0.50

To tasteSalt

To tasteBlack Pepper(Freshly ground)

Total Cost

£15.70

£3.92 per serving

Instructions

1.
Prepare the Fiddleheads: Thoroughly clean and trim the fiddlehead ferns. Steam or boil them for 10-12 minutes, until tender-crisp. Drain well and set aside.
2.
Heat the Broth: In a saucepan, bring the vegetable broth to a simmer and keep warm over low heat.
3.
Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4.
Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until the grains are translucent around the edges.
5.
Deglaze with Wine: If using, pour in the white wine and cook, stirring, until the wine is absorbed, about 1-2 minutes.
6.
Add Broth: Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
7.
Incorporate Fiddleheads: Stir in the cooked fiddlehead ferns during the last 5 minutes of cooking, ensuring they are heated through.
8.
Finish the Risotto: Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
9.
Serve: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley (optional).

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

58g

22% of RDA

Fat

17g

24% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Warm the broth: Keeping the broth warm ensures the rice cooks evenly and prevents it from cooling down too much.

Stir constantly: Consistent stirring is key to releasing the starches in the rice and creating a creamy texture.

Don't overcook: The risotto should be creamy but the rice grains should still have a slight bite.

Fiddlehead Safety: Fiddleheads MUST be cooked properly to neutralize naturally occurring toxins. Boiling or steaming for 10-12 minutes is generally recommended.

Cooking Equipment

Large heavy-bottomed pot or Dutch oven

Large skillet

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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