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Taste & Tipples

Culinary creations

summer 16 17

Serves 4
Cooking time 30 mins
1 brown onion 
1 clove of garlic 
2 tsp chopped thyme 
250g arborio rice 
100ml white wine 
500ml vegetable stock
1 bay leaf 
½ cup grated parmesan 
Smashed peas
1 brown onion
1 clove of garlic 
2 cups of peas 
1 good handful of spinach leaves 
Finely dice the onion, grate the garlic and sauté with the chopped thyme in a thick-bottomed pot.
Add rice and sauté for another 30 seconds. Add white wine and cook until the rice absorbs the wine.
Add stock and bay leaf, turn down heat to the lowest setting and cook out until the rice has absorbed almost all the stock.
Fold in smashed peas (see below for recipe). Fold in the parmesan.
Smashed peas
Dice the onion and grate the garlic.
Sauté in a thick-bottomed pot.
Cook peas in a pot of boiling water for four minutes, drain and add to the cooked onions.
Add spinach and sauté for 30 seconds.
Remove from pot and blend in food processer.
In the Relish kitchen, chefs serve this dish with grilled baby vegetables, haloumi and tempura enoki mushrooms. 
For extra creamy risotto stir in one heaped tablespoon of unsalted butter before serving.
If you do not have a thick-bottomed pot you will need to occasionally stir the rice to avoid it sticking.  
Wine to match: 2015 Maude Pinot Gris from Central Otago New Zealand
Philosophy: Relish specialises in Mediterranean and Asian cuisine, all with a dash of unique Noosa flavours.
Supporting local businesses with seasonal produce, Relish offers delicious food and great value in a spectacular setting.
chef aden moriarty
Available at Relish, Noosa Springs, Links Drive, Noosa Heads. 5440 3333 or