Name: Summer risotto
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup frozen baby peas; 2 litre vegetable or chicken stock; 2 tablespoon extra virgin olive oil; 60 gram butter; 1 small onion, peeled and finely chopped; 1 clove garlic, crushed; 350 gram italian risotto rice such as arborio; 100 millilitre dry white wine; 2 small zucchini, trimmed and diced; 1/2 cup freshly grated parmesan; 1 large handful wild rocket, trimmed; 1 cup basil laves (optional); lemon-infused extra virgin olive oil, for drizzling

Ingredients

1/2 cup frozen baby peas

2 litre vegetable or chicken stock

2 tablespoon extra virgin olive oil

60 gram butter

1 small onion, peeled and finely chopped

1 clove garlic, crushed

350 gram italian risotto rice such as arborio

100 millilitre dry white wine

2 small zucchini, trimmed and diced

1/2 cup freshly grated parmesan

1 large handful wild rocket, trimmed

1 cup basil laves (optional)

lemon-infused extra virgin olive oil, for drizzling

Method

1.Put peas in a sieve and rinse off icy crystals under the hot tap. Put stock in a saucepan and start heating it over a very gentle heat so that it gets hot but doesn’t evaporate.

2.Choose a 2.5-3 litre heavy-based wide saucepan or gratin dish to make the risotto. Add extra virgin olive oil and half the butter. Add onion and cook gently over medium-low heat until tender and just starting to colour. Stir in the garlic and cook through for 1 minute.

3.Tip in unwashed rice, sauté for 2 minutes, stirring often with a wooden spoon. Add wine and cook until it has evaporated. Then stir in a ladleful of hot stock. This will evaporate quickly. Add a second ladleful of stock and stir, gently but continuously, until stock has evaporated.

4.Continue cooking in this way, stirring every few seconds, adding more stock once the rice is no longer sloppy.

5.When the rice is about three-quarters cooked, stir through the peas and zucchini. Continue cooking, adding more stock as required, until the rice is al dente; aim to end up with the risotto moist, not dry.

6.Remove the pan from the heat, season with ¾ tsp of salt, black pepper to taste, the remaining butter and parmesan. Stir well, cover the dish with a lid and leave for a further minute to let the flavours fuse. Stir in most of the rocket.

7.Dish into heated bowls, scatter with more rocket and basil if using and drizzle with lemon oil. Serve immediately.

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Ingredients

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