Broad Bean and Sea Purslane Risotto

Sea purslane is the best weed to go foraging for because down here in Devon, if you chance upon a plant, chances are the it's abundant- carpeting the ground in large patches. 

I took my dad one beautiful late spring evening down to a salt marsh near by and we not only collected an entire bag of the stuff but had a lovely treck through reeds and squelchy mud witnessing all manner of salt marsh goodies, including orache, sea spinach, milkwort, sea plantain, scurvy grass, sea arrowgrass, rock samphire and sea asters.  

You also have the added satisfaction of knowing that people will pay through the nose to buy this stuff online. 

One thing that I can say with pride is that I have never wasted a batch of sea purslane- no matter how much I collect, I know that I will use it all up.

Here's another gorgeous sea purslane recipe for you guys and I have to admit, this one is a crowd stopper- yes I know risotto dishes can be a little boring but this one is delightfully stodgy and light all at the same time with exquisite flavours with minimal ingredients.

Ingredients:

1 1/2 cups arborio rice 

1 cup broad beans- fresh or frozen

1 large handful of sea purslane leaves pulled from the woody stem 

1/2 tsp dried chilli flakes 

4 cups veg stock 

Black pepper (I like a lot in this dish) 

Salt to taste

Butter (optional) 

White wine (optional) 

1 Clove Garlic 

1. Put the broad beans, a little water (just enough to cover the beans), whole garlic clove, a bit of salt and black pepper and a tablespoon of olive oil into a sauce pan and boil for about 10 minutes.
2. Remove the garlic clove and mash the beans in the liquor with a potato masher until they are broken down (they don't have to be super smooth)
3. Add your butter and white wine along with the chilli flakes and arborio rice, stir until the rice absorbs the liquid and keep topping up with veg stock, stir constantly.
4. At this point, taste test the broth- it may need more salt. 
5. Once you have added enough stock so that the rice is no longer absorbing the liquid, cook on a low temperature and continue stirring (in total the rice should take about 20 minutes to cook).
6. You want the consistency to be wet but not too wet and sloppy- you may not need all of the veg stock.
7. Add your sea purslane around 10 minutes before the end and continue stirring.
8. Add a little more black pepper and serve once the rice is soft all the way through the grain.
9. Drizzle with olive oil to finish on the plate and some chopped parsley and pea shoots.