Cheesy Wild Garlic Risotto With Hispi Cabbage & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Cut your hispi cabbage into 2 wedges per person, lengthways

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Once hot, char the cabbage for 2-3 min on each side, then transfer to a baking tray (or two!) and top with a pinch of salt and pepper (reserve the pan)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, peel and finely dice your brown onion[s]

Dissolve your vegetable stock mix and umami seasoning in 750ml [975ml] [1.4L] boiled water

Heat a separate large pan with a drizzle of olive oil over a medium-high heat and once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Tip: Add a splash of cold water to the pan if the onion starts to burn!

Once the onion is beginning to soften, add your arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut into wedges

Top the charred cabbage wedges with a loose piece of tin foil and put the tray[s] in the oven for 20-25 min or until tender and charred

Add your panko breadcrumbs to the reserved pan with 1/4 of your grated Italian hard cheese (save the rest for later!) and a drizzle of olive oil

Give everything a good mix up and cook over a medium heat for 4-5 min or until toasted and golden – this is your cheesy crumb

Wash your salad and pat dry with kitchen paper

Once the risotto is cooked, add your soft cheese, wild garlic paste, Chinese rice wine, lemon zest, a squeeze of lemon juice and the remaining grated Italian hard cheese

Give everything a good mix up and cook over a low heat for a final 1-2 min or until the cheese has melted and everything is warmed through – this is your cheesy wild garlic risotto

Add a squeeze of lemon juice to a large bowl with a drizzle of olive oil and a pinch of salt, pepper and sugar and whisk together

Add the salad and toss – this is your lemon salad