Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) ...

An Italian proverb states that "Rice is born in water and must die in wine" but if you want to know which wine to use in your next risotto, we have expert tips.

This simple spring risotto has less added fat than most and ... This should take around 18–20 minutes. Add the peas with the final ladleful of stock and allow them to heat through.

To the remaining mushrooms – stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2minutes until tender crisp. Stir through peas until just cooked.

Exchange the rice in risotto with quinoa. Add some soy cream in it, and you get the tastiest vegan meal ever! In a pot, sauté the chopped onion in the olive oil. Then add the chopped mushrooms ...

Cons: For each tablespoon of grated Parmesan, add 60 calories and 4g fat. Risotto doesn't provide much vitamin C, and ideally needs to be eaten with a crisp green salad.

I love this recipe because it's luscious and comforting. It is great for a special occasion during the winter months — especially Valentine's Day — because it will warm you up from the inside out.

Chef and general manager, Jose Martinez joined us to share a vegan mushroom risotto recipe. In a medium saucepan, sauté mushrooms, onions and garlic in oil until translucent. Stir in oat milk and ...

One of life's great pleasures. It’s probably true to say that the taste and texture of fresh peas has almost been forgotten in these times of convenience and frozen foods.