1 goats cheese log
1 cup fresh peas
1½ cup Arborio rice
1 onion, chopped
1 stalk celery, finely chopped
2 garlic cloves, finely chopped
¼ cup white wine
Juice and zest of 1 lemon
3 thyme sprigs
1 handful of pea shoots
5 cups of vegetable stock
Heat your vegetable stock. In a separate pot cook the onions on a medium heat until softened and aromatic. Add the garlic and thyme and continue to cook.
Add the Arborio rice and lightly fry for roughly 3 minutes. Deglaze the pot with white wine and a squeeze of lemon.
Gently stir while adding in one ladle of hot stock to the rice. Allow the stock to be absorbed before adding the second ladle. Continue this process until the rice is almost cooked.
Add the fresh peas at the same time as adding the final ladle of stock.
Once the rice is cooked, crumble in the goat’s cheese.
Serve with lemon zest and pea shoots sprinkled over the top of the risotto.
Michael’s wine recommendation – click here
There can be few South Africans who love food and watch TV who don’t know of Hayden Quinn. Hayden Quinn became a household name in 2011 as a contestant in Series 3 of MasterChef Australia. For three months, MasterChef watchers were introduced to the diverse talents and the loveable nature of the Aussie surfer. He reminds me so much of my son’s friends. Of an age, sporty surfer dude who truly cares about nature, wildlife and sustainability.
A love of the sea led Hayden to a Bachelor of Science in Marine Biology, a career as a Professional Lifeguard, extensive world travel and his life-changing experiences on MasterChef.
Three years and three cookbooks later, Hadyn graces our shores and takes the ultimate foodie’s roadtrip through South Africa and in the last four episodes has been from Cape Town to Knysna where he has met and cooked with a number of my friends, all of whom have been enchanted by this outgoing passionate and totally cool young man.
Hayden Quinn South Africa Monday nights on SABC 3 at 21:30