Kiwisizzler

Serves 4

Selection of seasonal vegetables, e.g. courgette, aubergine, capsicum, tomato, etc
2 Tbsp pinenuts
Fresh thyme
750ml hot chicken stock
Generous pinch of saffron
Olive oil
2 medium shallots
160g carnaroli rice
200ml white wine
200g frozen peas
3 Tbsp chilled butter
2 Tbsp freshly grated parmesan plus extra for garnishing
Chopped fresh parsley
Salt & freshly cracked pepper

1. Roughly chop the vegetables. Toss with pinenuts, olive oil, salt, pepper & thyme.
2. Roast together at 180°C until tender and golden, around 20-30 minutes.
3. Bring the stock and saffron to the boil.
4. Finely dice the shallots. Heat 2 Tbsp olive oil in a pan over a low heat. Sweat the shallots until soft.
5. Add the rice and sauté for 3-4 minutes.
6. Add the wine and stir over low heat until absorbed.
7. Add half of the stock to the rice gradually, continuously stirring until absorbed.
8. Add the peas.
9. Gradually add the remaining stock until absorbed. The risotto should be quite sloppy and the rice al dente (‘firm to the bite’). To test the rice is cooked just enough, squeeze a grain between 2 fingers. It should be tender with a little crunch in the centre and you should see 3 white bits in the core of the grain.
10. Remove the risotto from the heat.
11. Add the butter, Parmesan and chopped parsley and season with salt & pepper to taste.
12. To serve, spoon the risotto into the middle of a plate. Top with the roasted vegetables and a few shavings of parmesan (use a potato peeler for this).
13. Drizzle a bit of olive oil over and around the risotto and serve. Squisito!

The final product!

Testing the rice - al dente