This dish may sound odd but when you take your first bite you will agree with us that it’s a match made in heaven. Using radish cooked in a little butter to mellow the flavour and then raw radish soaked in lemon juice for that fiery, zingy crunch. We chose to keep this dish vegetarian using Italian hard cheese but by all means use Parmesan if you want. This risotto is made using Carnaroli risotto which takes a lot more water for a much more creamy texture.
Ingredients Serves 4
- 400g carnaroli rice
- 50g unsalted butter
- 150ml white wine
- 1 clove of garlic
- 250g radishes
- Juice of 1 lemon
- 1 cup of peas
- 120g Italian hard cheese
- 1.2 L vegetable stock
- Salt and pepper to taste
- Top and tail all the radishes, cutting half into thin slices and the other half into thin strips. Soak the radish strips in the lemon juice with a good pinch of cracked black pepper. Set aside for later.
- Melt the butter in a pan and then add the sliced radishes along with the garlic. Simmer for 5 minutes on a medium – low heat.
- Add your rice and turn the heat up slightly, coating it in all that butter. Once the rice has been cooking for a few minutes, add the white wine and cook for a further 2 minutes.
- Now pour in half the stock, stirring until the rice has soaked it up. Add the rest of the stock and turn down to a simmer. This rice doesn’t need a much attention as the usual Arborio rice.
- After 10 minutes, add in the peas and cheese and then simmer until it turns al dente with a creamy texture.
- Season to taste and serve with the lemon pepper radishes.