Soul stirrers: Pea, lemon and zucchini risotto

These risotto recipes taste of autumn.

These risotto recipes taste of autumn. Don’t omit the final step of adding butter (crème fraîche works well, too) and parmesan and letting it rest; this is where the magic happens.

PEA, LEMON & ZUCCHINI RISOTTO

Pea lemon and zucchini risotto. Styling: David Morgan | Photography: Guy Bailey

1 litre vegetable or chicken stock | ½ cup frozen peas | 2 tablespoons olive oil | 1 onion, finely chopped | 1 clove garlic, finely chopped | 1¼ cups risotto (arborio) rice | 100ml white wine | Finely grated zest 1 lemon | 1 zucchini, coarsely grated | 1 tablespoon butter | 2 tablespoons parmesan, grated, plus extra for serving | 2 handfuls pea sprouts

Bring stock to the boil, add peas and cook for 3 minutes. Remove with a slotted spoon, set aside and reduce stock to a simmer. Heat oil in a saucepan over medium heat; add onion and garlic and cook, stirring, until soft. Add rice and stir; add wine and cook until it’s almost evaporated. Ladle in enough of the hot stock to just cover the rice. Stir frequently; when rice has absorbed most of the stock, repeat process until rice is cooked (about 18—25 minutes; it should be soft but still retain a little bite). Add cooked peas, lemon zest and zucchini 5 minutes before rice is ready. Stir through butter and grated parmesan, cover and rest for 5 minutes. Serve with extra parmesan and pea shoots. Serves 4 as a main or 6 as a side.

BUTTERNUT PUMPKIN & TOASTED PINE NUT RISOTTO

½ butternut pumpkin, peeled, seeds removed | 3 tablespoons olive oil | 2 tablespoons pine nuts | 1 litre vegetable or chicken stock | 1 onion, finely chopped | 1 clove garlic, finely sliced | 1¼ cups risotto (arborio) rice | 100ml white wine | 1 tablespoon butter | 2 tablespoons parmesan, grated, plus extra for serving

Cut pumpkin into 1.5cm cubes, brush with 1 tablespoon of oil and roast in a 160°C oven for about 25 minutes, shaking pan occasionally. Toast pine nuts in a dry, hot frying pan until golden; set aside. Cook risotto as above, adding roasted pumpkin 5 minutes before rice is ready. Stir through butter and grated parmesan, cover and rest for 5 minutes. Serve with extra parmesan and toasted pine nuts. Serves 4 as a main or 6 as a side