INGREDIENTS

• Good splash olive oil
• 1/2 leek, sliced
• 2 cloves garlic, sliced
• 1 tsp chilli flakes
• 1 cup eggplant, diced
• 1 tbsp tomato paste
• 1 1/2 cups carnaroli (or arborio) rice
• Good splash white wine
• 1 litre homemade chicken stock
• Generous tbsp butter

Nasturtium Salad

• Handful nasturtium leaves
• 1/2 cup fetta, crumbled
• Splash extra virgin olive oil
• Bit of grated nutmeg

METHOD

1. Heat a medium cast iron pot (or heavy based saucepan) over a medium heat, add oil, leek and stir. Reduce heat to low and let it slowly cook for about 5 minutes, stirring occasionally.
2. Add garlic, chilli, eggplant and tomato paste. Increase heat to medium, cook for a few minutes, stirring often.
3. Add rice and stir for a couple of minutes, then add wine, stir with a wooden spoon scraping off anything stuck to the bottom.
4. Add stock, a ladle at a time, stirring clockwise until it’s absorbed. Then repeat until rice is cooked. Add butter, season with salt & pepper, stir clockwise until creamy. Cover and let it sit while you prepare the salad.
5. For the salad, combine all salad ingredients in a bowl, use your hands to lightly toss.
6. To serve, spoon risotto onto a plate, pop a mound of salad on top.

Contributor: Cle-ann Stampolidis

Cle-ann Stampolidis is a Melbourne-based recipe developer and stylist. Her food blog shares produce-driven, gluten-free recipes that tap into her Greek heritage as well as inspired by international flavours.