QUICK SPRING RISOTTO WITH ZUCCHINI, PEAS AND MASCARPONE
SERVES: 4 "Lovely and fresh, but still filling"
2 tbs extra virgin olive oil 1 onion, chopped 2 garlic cloves, crushed 1½ cups (330g) arborio rice 150ml dry white wine 1L chicken or vegetable stock 200g mascarpone 75g grated pecorino or parmesan, plus extra to serve Juice and zest of 1 lemon 6 baby zucchini with flowers attached (or 3 small zucchini) 1 cup (120g) fresh or frozen peas Chili flakes to serve (optional) Heat oil in deep frpan with a lid over medium heat. Cook onion 2-3 minutes until softened. Add garlic and rice and cook - 1-2 minutes until fragrant. Add wine and cook 1-2 minutes until reduced. Add stock, a few ladlefuls at a time, until absorbed. Meanwhile, combine mascarpone with half the pecorino, lemon juice, zest , salt and pepper and set aside. Remove zucchini flowers, tear in half lengthways (discarding stamens) and set a side. Slice into rounds. When the risotto is al dente, stir through zucchini and peas. Cook 1-2 minutes to heat through. Remove from heat. Stir in remaining parmesan and half the mascarpone. Cover with the lid and rest for 1-2 minutes. Serve topped with remaining mascarpone, chilil flakes and zucchini flowers.