Risotto Contadino

Serves 6 – Recipe adapted from Sheridan Rogers’ Food Year – Columns from The Sun Herald

2 tablespoons olive oil
1 onion, finely diced
100g shelled, fresh peas or frozen peas
300g zucchini, sliced
125ml Pfeiffer 2006 Chardonnay
500g arborio rice
2 litres vegetable stock
150g green beans, sliced into 1 cm lengths
salt and freshly ground black pepper
60g parmesan cheese, grated
150g unsalted butter
extra freshly grated parmesan

In a large, heavy pan, heat the oil, add the onion and cook until soft. Add the peas and zucchini, stir and cook for a few minutes. Add the wine and cook until it has evaporated. Add the rice and stir to coat with oil. Start adding the warm stock, a ladleful at a time, letting the rice absorb the liquid before each addition. Halfway through cooking (about 15minutes), add the beans. Continue cooking and stirring until the rice tastes done, but still has a slight “bite” in the centre. Season with salt and pepper. Remove from the heat and stir in the cheese and butter. Cover and leave for a couple of minutes. Serve in hot plates with extra cheese if you wish.

Enjoy with a chilled glass of Pfeiffer Chardonnay.

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