Risottos

At its most basic, risotto is a rice dish infused with the flavour of the stock used in its cooking, plus parmesan and any of an unlimited number of ingredients. The humidity of the Mediterranean is suited to growing the shorter-grained rices and in the region of Milan, where slow cooking was a favourite, these short-grain rices combined with slow-cooking principles to develop what we know as risotto. Risotto can be made with almost anything you can think of and we’ve put together a tantalising gathering of deliciously healthy options. Try any or all of these: Pea, Mint & Ginger; Pumpkin, Basil & Buckwheat; Chicken & Spinach; Barley, White Bean & Mushroom; Zucchini, Ricotta & Lemon; and even Sweet Quinoa & Cacao.

Pea, Mint & Ginger Risotto

Recipe / Adam Guthrie

The combination of peas, mint, ginger and lemon is so delicious. When I make this dish, I always have a second helping.

Serves: 4

1 onion, finely diced1 garlic clove, peeled & sliced1 tbsp finely grated ginger2 cups uncooked Arborio rice1.1L vegetable stock3 cups frozen peas, thawed½ cup mint leaves2 cups pea tendrilsSalt & pepper, to taste1 lemon, quarteredHeat saucepan on low-medium heat, add onion, garlic, ginger and 2 tbsp water. Sauté until water is absorbed.Add rice and stir for 1 min until rice starts to become translucent. Reduce heat to very low. Add half of stock and stir frequently until absorbed. Continue adding ½ cup stock and stir until absorbed (it will take about 30 mins).Meanwhile, add 1 cup peas and mint to blender with 1 cup of water and puree to liquid. Add other 2 cups of peasTo serve, divide cooked risotto into 4 bowls, top with pea tendrils and season with freshly ground salt and pepper and squeeze of a quarter of lemon.