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- Risotto Primavera with Walnut Pesto and Crispy Black Pudding
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Ingredients
- 30g plain flour
- 1 free-range egg
- 1 tbsp whole milk
- 100g panko breadcrumbs
- ½ x 227g pack Scottish Black Pudding
- 300g frozen British petit pois
- ½ lemon
- 75g walnut halves, finely chopped, handful reserved for garnish
- 1/2 x 80g pack pea shoots, finely chopped, plus some for garnish
- 75g M&S Grated Parmigiano Reggiano, plus 1 tbsp
- 5 tbsp olive oil
- 1.6 litres chicken stock
- 50g frozen diced white onion
- 1 celery stick, finely diced
- 2 rounds M&S frozen garlic and thyme butter
- 350g Italian carnaroli rice
- 1 white wine stick pot
- 2 tbsp olive oil spray
- 100g frozen British baby broad beans