RISOTTO round-up

It's the savoury cousin to a warm bowl of porridge and feels just like a comforting hug we love how the flavours deliciously infuse together in risotto

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HERBY GREENS & PECORINO RISOTTO

PREP 10 MINS COOK 40 MINS SERVES 2 (AS A MAIN)

500ml (2 cups) salt-reduced vegetable stock or gluten-free stock

400ml water

125g asparagus spears, woody ends trimmed, cut into 2-3 pieces each

1½ tbsp light margarine

1 tbsp olive oil

1 brown onion, finely chopped

150g risotto rice

75g (½ cup) fresh or frozen peas

50g baby spinach leaves, chopped

40g (⅓ cup) grated pecorino or parmesan, plus extra, to serve

1 tbsp finely chopped chives

1 tbsp chopped mint

Zest of 1 lemon

1 Heat the stock and water in a medium saucepan until simmering. Add the asparagus to the stock and cook for 30 seconds. Use a slotted spoon to transfer the asparagus to a colander.

2 Melt half the margarine and the oil in a large, deep, frying pan. Add the onion and cook, stirring often, for 8-10 minutes or until the onion is very soft. Add the rice and cook, stirring, for 2 minutes or until the rice is glossy.

3 Add the stock, a ladleful at a time, stirring until the rice is just tender (it should have a bite, but not be chalky). Add the peas, spinach and asparagus and cook, stirring, for 1 minute. Stir in the remaining margarine, the pecorino, chives, mint and lemon zest. Season with freshly ground black pepper. Remove the pan from the heat and set aside for 3 minutes. Divide the risotto between serving bowls. Sprinkle with the extra cheese and serve.

SEAFOOD RISOTTO

PREP 20 MINS COOK 40 MINS SERVES 3 (AS A MAIN)

2 tbsp extra virgin olive oil

1 fennel bulb, finely chopped

2 cloves garlic, thinly sliced

½ tsp fennel seeds

2 tsp no-added-salt tomato paste

200g arborio rice

150ml white wine

750ml (3 cups) salt-reduced chicken stock or gluten-free stock