A highlight of going home to Cowra to see the parentals is dads brilliant Veggie garden. I struggle to enjoy frozen peas and broad beans after eating them fresh for so many years. Thankfully I stocked up on home grown fruit and veggies to take back with me, which worked out perfectly as I missed Everleigh Markets.

With a bags full of veggies I decided to put them together to make a risotto. I was inspired by Donnas Hay cover photo (Oct 2012) and changed the recipe around a little to make a yummy vegetarian midweek dinner

WOODEN SPOON RATING:

NOW FOR THE RECIPE:

1. Place the mint and salt in a mortar and pestle or food processor to make a paste. Squeeze a little of lemon juice to keep from discolouring

2.Melt butter in a large saucepan with onion and garlic. Sauté until soft (stirring regularly).

3. Add the wine and bring up to the boil

4. In another saucepan bring the chicken stock up to the boil

5. Add rice and cook stirring for 2 mins.

6. Add a cup of stock and stir until the liquid is absorbed. Add another cup and keep repeating until the rice is al dente (approx 20 mins)

7. Take the risotto off the heat, then add the mint mixture, parmesan, peas, broad beans, snow peas and season with salt and pepper. Allow to stand for 2 mins (so the peas are cooked)

To Serve:

With lashings of parmesan and a squeeze of lime juice.

Voila:

An easy vegetarian risotto which is perfect with a glass of wine!

TIPS:

- Ensure the risotto has a small amount of liquid otherwise it will taste gluggy.

- Constantly stir the risotto otherwise it will burn and you will need to start again

- I add broad beans which add another dimension. Place in a microwave proof container, add some pepper and butter with approx 50mls of water. Heat for 5 mins until tender. (This is the best way to cook them (learnt off the best- Thanks Mum!)

(Recipe adapted from Donna Hay, Oct 2012)