"You'll Never Guess" Brownies

You'll never guess the secret ingredient in this delicious brownie!  It's free from gluten, dairy and refined sugar if you wish.  It's super easy and the kids will never know they're eating vegetables!

Ingredients
250g cauliflower
1 cup gluten-free self-raising flour
1/2 cup cocoa
1/2 cup coconut sugar or brown sugar
1/2 cup olive oil or coconut oil
1/2 cup water
pinch salt
1 teaspoon cinnamon

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Steam the cauliflower until tender.  Place in a food processor and mix until smooth.

Add remaining ingredients and process for 1 minute, until smooth and well combined.

Pour into a lined 20cm square baking tin.

Bake for 30 minutes.

Sprinkle with cocoa and serve.

Love Bites

These gorgeous little bites are not only delicious, but practically guilt-free!  A perfect Valentine's treat for those wanting to be good!

Ingredients
1 cup desiccated coconut
1/2 cup cocoa
1/2 cup sunflower seeds
1/2 cup pepitas
1 cup dates
1/2 cup sultanas
2 teaspoons chia seeds
2 teaspoons vanilla extract
2 teaspoons cinnamon

Method
Combine ingredients in a food processor or blender and mix for about a minute, until it all comes together and is well combined.

Press into mini love heart-shaped silicone molds.  Refrigerate until firm.

Mexican Baked Eggs

I love love love Mexican food and had been wanting to try out this type of dish for a while.  It was delicious and I would happily eat this for breakfast, lunch or dinner - how versatile!  It's healthy and is a great little vegetable sneak - the kids would also think you're pretty amazing if you served it up with corn chips.  Try it!

Ingredients
olive oil spray
1 onion, chopped
2 cloves garlic, crushed
Mexican/taco seasoning or spice (bought or home-made using cumin, coriander, paprika, oregano and chilli) to taste (anywhere from 1 teaspoon to 2 tablespoons!)
1 tablespoon tomato paste
1 tin crushed tomatoes
500g grated, hard vegetables (I used carrot, purple carrot, sweet potato and pumpkin)
1 cup vegetable stock
400g tin kidney beans
4 eggs
1/2 cup parmesan cheese, shredded
coriander, jalapeños and corn, to serve (optional)

Method
Heat a wok or large pan over medium heat.  Spray with oil, then add onion and garlic and cook for about 5 minutes, until soft.

Add seasoning and cook for 1 minute, until fragrant.  Add tomato paste and mix, then the tomatoes, vegetables, stock and beans.  Mix well, bring to the boil, then reduce heat and simmer for about 20 minutes, until vegetables are tender and sauce has reduced.

Preheat oven to 200 degrees Celsius. Spoon into individual ramekins (or one large baking dish).  Use the back of a spoon to create an indent in the mixture.  Crack an egg into each indent.

Bake for about 10-15 minutes until eggs are cooked to your liking.

Sprinkle with cheese and return to oven for another 2 minutes, until melted.

Serve with extras, if desired.

Ratatouille

This is a real favourite of mine - it's packed full of vegetables, is tasty, easy to make and so good for you!  It usually uses eggplant, but the man of the house is not a fan, so I don't use it - but feel free to add it in, or substitute it for the mushrooms or zucchini.  Enjoy!

Ingredients
1 red onion, chopped
2 cloves garlic, crushed
400g mushroom, chopped
2 medium zucchini, chopped
1 red capsicum, chopped
2 medium carrots, peeled and chopped
1 tablespoon tomato paste
2 tins crushed tomatoes
2 teaspoons mixed herbs
1-2 tablespoons balsamic vinegar
400g tin chickpeas, drained

Method
Heat a large saucepan or wok over medium heat.  Add onion and garlic and saute for a few minutes, until soft.

Add mushroom, zucchini, capsicum and carrot, along with tomato paste, and cook for about 5 minutes, stirring often, until vegetables have softened slightly.

Add tomatoes, herbs, vinegar and chickpeas.  Bring to the boil, then reduce heat and simmer, covered, for about 30 minutes, until veges are tender and liquid has reduced.

If you wish, serve with wholemeal pasta, cous cous or brown rice.

Chocolate Christmas Clusters (gluten-free & dairy-free)

If you love Christmas treats but are conscious of the calories, this recipe is for you!  Or perhaps you love to give goodies to friends but someone is gluten-free and dairy-free - look no further!  These are super easy, absolutely delicious and are perfect for the health-conscious this Christmas.  Enjoy!

Ingredients

1/3 cup cocoa powder

1/3 cup desiccated coconut

1/3 cup coconut oil

1/3 cup maple syrup

1/4 cup cranberries

1/4 cup slivered almonds

Method

Mix cocoa, coconut, oil and maple syrup in a small bowl until well combine.

Spoon into a 12-hole silicone mini muffin pan.

Top with cranberries and almonds.  Refrigerate until firm.

Pop out of pan and serve.

Chicken, Mango & Macadamia Salad

This delicious salad just screams all things Summer!  Mango is the absolute favourite food in our house right now - the kids can't get enough.  So imagine their delight when it was actually part of their dinner!  This is fresh, fast, healthy & scrumptious - throw it together and take it for a picnic tonight...good times, great food!

Ingredients
300g barbecue chicken or poached chicken breast, shredded
100g mixed salad leaves
1/2 continental cucumber, chopped
1/2 punnet mini roma tomatoes, halved
100g low-fat feta, crumbled
1 mango, peeled and sliced
50g macadamia nuts, toasted
2 teaspoons honey
2 teaspoons wholegrain mustard
1/2 tablespoon balsamic vinegar

Method
Combine honey, mustard and vinegar in a small bowl.  Mix well to combine.

Toss all salad ingredients together in a bowl.  Drizzle with dressing.  Serve.

Tuna Picnic Slice with Coriander Pesto

I've been pulling out my picnic set at every opportunity over the past month - it's just the perfect weather for it!  This tuna slice is perfect picnic food, and super versatile.  It's pretty simple on its own, but the pesto definitely takes it to the next level.  You can use any veges you like, or even bake it in muffin pans for individual serves.  A new picnic staple for our family!

Ingredients
375g tin tuna, drained, broken into small pieces
500g mixed vegetables, fresh or frozen, chopped
1 onion, chopped
2 eggs
1 tablespoon fresh herbs, chopped
3/4 cup plain flour
1/2 cup milk
1/2 cup grated tasty cheese
1/2 cup parmesan cheese

Pesto
1/2 bunch fresh coriander
1/2 cup pine nuts
1/2 cup parmesan cheese
1/4 cup light olive oil

Method
Preheat oven to 200 degrees celsius/180 fan-forced.

Steam vegetables and onion in a saucepan or in the microwave until tender.

In a separate bowl, whisk eggs, then add herbs, flour and milk.  Whisk until well combine and there are no lumps left.  Add tuna, vegetables and half of the cheese.

Spoon into a lightly greased round pie dish or muffin pan.  Top with remaining cheese.  Bake for 40 minutes (large) or 20 minutes (small) until golden brown.

Make pesto: processor all ingredients in a blender or food processor until it reaches desired consistency.

Serve warm or cold, dolloped with pesto.

Thai Chicken and Ginger Soup

Have I told you yet about the meal swap group I'm part of?  It's the best!  We meet about every 6 weeks, and the theory is that we bring along 5 meals, each serving 4 people (so basically, we do 1 big cook-up) - then we swap and go home with 5 different freezable meals for our families!  It's a great way to try new things and wonderful to have meals on hand in the freezer for those days when we're too busy to cook.

Anyway, this one was made by my friend Kristen, also a mum of 2 young kids - and it was so delicious, I had to get the recipe from her and share it with you!  I've never made a Thai soup before, so I'll definitely be trying this one out for myself - great flavours, super healthy and easy too - win!

Ingredients:
2 x 5cm piece ginger
500 ml coconut milk
250 ml chicken stock
4 kaffir lime leaves, torn
1 tblsp finely chopped coriander root, well rinsed
1 thai chilli (small, red chilli)
500 g boneless, skinless chicken breasts or thighs
2 tbsps fish sauce
1 1/2 tbsps lime juice
3 tsp grated palm sugar or soft brown sugar
coriander leaves, to garnish

Method:
Put the ginger, coconut milk, stock, half the lime leaves, coriander root and chilli in the slow cooker. Simmer on low for 1 1/2 hours.

Meanwhile, prepare the chicken. Trim off any fat and then cut the chicken into thin strips. Add the chicken strips, fish sauce, lime juice and palm sugar to the slow cooker and cook for a further 20 minutes or until the chicken is cooked through. Stir through the remaining lime leaves.

Ladle the soup into serving bowls and garnish with coriander leaves.

Wholefood Caramel Mudcake

I've been doing my best lately to get back to "real food" eating - cutting back on processed and pre-packaged food as well as refined flours and sugar. It's really not hard when you get into the swing of things, and it was perfect timing that I came across a wonderful blog called Wholefood Simply. It has some fantastic recipes and great ideas. My sister told me about this Caramel Mudcake and I just had to give it a go!

Amazingly, as hard as it is to believe a cake made with sweet potato and dates that has no chocolate and no sugar can resemble anything like a real Caramel Mudcake, this one kind of does! The sweet potato, along with the coconut flour and eggs makes for a smooth, moist texture and it actually tastes good! It isn't and never will be the usual Caramel Mudcake - but as a super healthy alternative, it's really good!

The icing (which I made my own alterations to) is a great addition too - and I still can't believe that the tahini/honey combo really makes a caramel alternative! If nothing else, try this one out of curiosity, and you might just be pleasantly surprised :-)

Ingredients
650g sweet potatoes, peeled, chopped and baked until tender
12 medjool dates, seeds removed
2 tablespoons tahini
1 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon baking powder
3 eggs
Pinch of salt

Method
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.

In your blender or food processor puree the sweet potato flesh and dates until smooth. Add the remaining ingredients in the order listed above, mix until well combined.

Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack. Cool the cake completely prior to icing.

Caramel Icing
1/2 cup unsalted cashews
3 heaped tablespoons hulled tahini
3 heaped tablespoons honey
1 teaspoon vanilla

Blend cashews until smooth and pasty.  Add remaining ingredients and mix until until smooth (I added a touch of water to thin it out a little). Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker consistency.

Moroccan Stuffed Capsicums

Capsicums were on special this week, so I decided to try something new and stuff them.  Originally, I'd been thinking a bit of a Mexican-style, but went down the Moroccan path instead (stay tuned, I still want to try Mexican ones soon!)

I loved the result, as did the whole family!  Beautiful flavours, something different for presentation and the crunch of the nuts and seeds really lifts it.  These are super healthy too and packed full of vegetables from Charlies - give them a go!

Ingredients (serves 4)
4 medium-large capsicums (any colour is fine!)
olive oil spray
1 onion
1 clove garlic, crushed (or 2 teaspoons of this amazing product I've found called "garlic love"!)
2 teaspoons Moroccan seasoning
1 tomato, chopped finely
3 cups cooked brown rice
1 carrot, grated
1/2 cup corn kernels
1/2 cup seed & nut mix (mine was pepitas, sunflower seeds and almonds)
1/4 cup cranberries or currants

Method
Preheat oven to 200 degrees Celsius, fan-forced.

Slice tops off capsicums and scoop out seeds and flesh.  Place on a tray lined with baking paper.  Spray lightly with olive oil.  Bake for 20 minutes, until soft and golden.

Meanwhile, heat a wok or medium pan over medium heat.  Spray with olive oil.  Add onion and garlic and saute for 5 minutes, until soft.

Add Moroccan season and cook for 1 minute.  Add tomato and cook for a further minute.

Add cooked rice, carrot and corn and stir well to combine. If the mixture is fairly dry, add up to 1/2 cup water.

Stir through seeds, nuts and dried fruit, then scoop into capsicums.  Replace the tops and serve.

Crunchy Brown Rice Salad

Perfect for a lunch, dinner, picnic or BBQ - add or subtract any ingredients you like!  This is versatile, healthy, colourful, delicious and easy - try it out :-)

Ingredients
3 cups cooked brown rice
200g corn kernels
1 red capsicum, deseeded, finely chopped
2 spring onions, finely chopped
50g baby spinach, shredded
1/2 cup currants
1/2 cup almonds, chopped
1 cup cooked chicken (or BBQ chicken), chopped - optional

Dressing
1/4 cup light olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 garlic clove, crushed
salt & pepper, to taste

Method
Combine all salad ingredients in a large bowl.

Mix together dressing ingredients, then add to the salad and toss well to combine.

Healthy Cheesy Fish Fingers

I rarely do a separate meal for the kids - I just don't have the time to be cooking multiple meals each night!  But hubby & I were having simple herb & garlic baked fish with steamed veges and I didn't think the kids would be too keen.  So I whipped these up and they got devoured!  You can use any veges you want and you can also make them into any shape, or even bake them in muffin pans or the like.  Get creative!  These are infinitely better than store-bought "fish" fingers (who knows what's actually in them?!?) - so get cooking!

Ingredients
150g firm white fish fillets (I used basa)
1 cup cooked, chopped vegetables (can use frozen or fresh)
1 egg
1/2 cup grated cheese
2 teaspoons fresh/dried herbs
1 cup breadcrumbs (adjust according to consistency)

Method
Place fish and vegetables in a food processor and process until smooth.  Add egg, cheese, herbs and breadcrumbs and mix until combined.

Shape into logs and place on a tray lined with baking paper.  Bake at 180 degrees Celsius for about 7 minutes, then turn over and bake for another 7 minutes.

OR

Spray a frying pan with olive oil spray and pan-fry logs for a few minutes each side until golden-brown and cooked through.

Chicken Cacciatore

Another fantastic weeknight meal from Food Before 5 - this was a huge time-saver for me, because it lasted us for 2 nights, so gave me a day off cooking!  It's delicious, packed with veges, cheap, easy and quick to prepare.  PLUS, without any rice or extras, comes in at just 244 calories per serve!

Ingredients (serves 6 - 244 calories per serve)

1 tablespoon olive oil

600g chicken thighs

1 brown onion

2 stalks celery, chopped

2 carrots, peeled and chopped

200g button mushrooms, chopped

100g bacon, chopped

3 cloves garlic, crushed

2 x 400g tins crushed tomatos

2 tablespoons tomato paste

1/2 teaspoon brown sugar

1 tablespoon balsamic vinegar

3 teaspoons mixed dried herbs

250mL chicken stock

Method

Heat oil in a large saucepan.  Brown chicken over medium-high heat, then remove from pan.

Add onion, celery and carrot to pan and cook, stirring occasionally, until onion is soft.

Add mushrooms, bacon and garlic and cook for about 5 minutes.

Add remaining ingredients and mix well.  Bring to the boil, then reduce heat and simmer for about 40 minutes.

Serve with steamed brown rice or cauliflower "rice".

Chicken Skewers with Cauliflower Pilaf

I really enjoyed this meal - it's got delicious, strong flavours and is super healthy too!

Ingredients (serves 4)

Chicken skewers:
400g chicken breast, cubed
1/2 bunch coriander, chopped
1 lime, zested and juiced
200mL (1/2 can) coconut milk
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon brown sugar
2 teaspoons sweet chili sauce

Cauliflower pilaf:
1/2 head cauliflower
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 onion, chopped
2 carrots, grated

Method
Take 8 bamboo skewers and soak them in water for about 15 minutes.  Thread chicken pieces onto skewers.  Arrange in a shallow dish.

Combine coriander, lime juice and zest, coconut milk, garlic and ginger in a food processor.  Process until well combined.  Pour marinade over chicken skewers and leave for at least 2 hours (up to overnight).

To make the cauliflower pilaf: chop cauliflower and place in a food processor.  Pulse until finely chopped.  Transfer to a frying pan or wok over medium heat, lightly sprayed with olive oil.

Saute for a few minutes, until starting to soften.  Add spices and onion, and continue to cook for another minute.  Add carrot and cook, stirring regularly for 5-10 minutes.

Preheat barbecue or grill pan over medium heat.  Spray with olive oil.  Cook chicken skewers, turning when needed, until cooked through.  Take remaining marinade and put in a small saucepan with 2 teaspoons brown sugar and a dash of sweet chilli sauce.  Cook, stirring occasionally, until reduced slightly and thickened.

Arrange skewers over pilaf and spoon sauce over the top.

Pumpkin & Feta Pastry Roll

I brought this Sausage Roll in to my workmates to taste test this morning and was told in no uncertain terms that it was not, in fact, a Sausage Roll at all.  They thought it was a very misleading label, and as a "Sausage Roll" they scored it a 0/5!  However, as a Pumpkin & Feta Pastry, I was scored 4.5/5 - so apparently, it's all in the name!

I whipped these up after making a Pumpkin & Feta Pizza on the weekend and having leftover ingredients.  They are delicious and a really great alternative to your standard sausage roll.  Just perfect with some home-made relish and a side salad.  Enjoy!

Ingredients
400g pumpkin, peeled, deseeded, cubed
1 tin lentils, drained
2 tablespoons fresh herbs, chopped (or substitute dried herbs)
1 egg, lightly beaten (reserve a little bit for brushing)
1 tablespoon barbecue sauce
100g feta cheese, crumbled
2 sheets puff pastry, thawed
1 tablespoon sesame seeds

Method
Preheat oven to 200 degrees Celsius.  Roast pumpkin for about 20 minutes, until soft and lightly browned.

Reduce oven to 180 degrees Celsius.

Place in a bowl with lentils and mash.  Add herbs, egg (don't forget to reserve some!), sauce and feta and mix well.

Lay out the puff pastry and cut each piece in half.  Spoon 1/4 of the filling mixture on each piece, in a log.  Roll up and place, seam down, on a lined baking tray.

Brush with reserved egg and sprinkle with sesame seeds.

Bake for about 15 minutes, until lightly golden.

Kids Food Ideas #3

I needed another change from the cheese sandwich that my kids would so happily eat every day, so today I threw these fritters together:

1 grated zucchini, 1/2 cup grated cheese, a few slices of leftover corned beef (chopped), 1/4 cup tinned corn, 1 egg, 1 cup SR flour, 1 cup milk - mix together, and dollop into a frying pan over medium-low heat, cook for about 2 minutes each side, until cooked through. 

It was a winner!

Here's some other ideas for the lunchbox: (as well as more in previous posts here and here!)

Rice cakes instead of the usual sandwich, with a range of toppings to mix it up.

I love when the snack box has lots of bright colours - it definitely makes it much more appealing for the kids!  Shown here are mulitgrain rice crackers, dried cranberries, carrot & strawberries.

I love these Tupperware lunchboxes - you can fit so much in, while only taking one container with you (and no excess packaging).  Again, lots of bright colours always go down a treat!

Sometimes making it into a funny shape is enough to get them eating healthily!  Daggy mum, I know :-)

Melted cheese on a wrap to make a quesadilla, accompanied by colourful silicone cups with a range of salad items.

So get a bit creative and mix up your lunch today!

Banana Cake (Gluten-Free, Dairy-Free & Sugar-Free)

I saw this recipe the other day posted here at The Healthy Chef.  It really appealed to me, because while it's a really healthy alternative to standard Banana Cake, it doesn't use strange, expensive, hard-to-source ingredients.  I've made it twice since and it's been a big hit!  I made a couple of changes, but feel free to also check out the original recipe for some other alternatives.  I also made it once in my food processor and once in my neighbour's Thermomix (including making the almond meal) - and it was so quick and easy.

As always - almonds, bananas, honey & eggs from Charlie's!

Makes 1 loaf - 12 slices (193 calories per serve)

Ingredients
300g over-ripe, mashed banana
3 eggs
60g honey 

1 teaspoon vanilla
60 g olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarb soda

1 tbsp lemon juice
150g almond meal
50g desiccated coconut

25g chia seeds

Method
Preheat oven to 160 C.

Combine banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon in a food processor.

Add the almond meal, coconut and chia and mix well.

Line a loaf tin with baking paper and spoon in the batter. Bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).

Allow to cool before turning out the loaf.

Trio of Truffles

I've been getting back on track with clean eating lately - trying to stick with real, whole foods.  But of course, I still love my sweets - so these little delights are my not-so-naughty treats.  They're not strictly truffles - but close enough!

I did some experimenting last week, trying out the flavours - but of course, I didn't write down what I was doing...so the quantities here might not be exactly what I used.  Do some experimenting and just add more wet/dry ingredients as needed.

The recipes are a combination of a couple from the 4 Ingredients "Gluten & Lactose Free" book and online.  Just be careful not to go overboard - 1 or 2 at a time will satisfy the sweet craving without breaking the calorie bank :-)

Get all your nuts & dried fruit from Charlies!

Basic Chocolate Truffles
1/4 cup almonds
1 cup dates
1/2 cup coconut
2 tablespoons cocoa powder
1/2 cup crushed peanuts

Combine almonds, dates, coconut and cocoa in a food processor or Thermomix and blend until mixture comes together.  Add a dash of water if necessary.  Roll into balls, coat in nuts and refrigerate.


Lime Truffles
1/2 cup almonds
3/4 cup dates
zest and juice of 1 lime
1/2 cup coconut

Combine all ingredients in a food processor or Thermomix and blend until mixture comes together.  Roll into balls and refrigerate.


Peanut Butter Truffles
1/2 cup peanut butter
3 tablespoons honey
3 tablespoons coconut flour
1 tablespoon cocoa (plus extra for rolling/dusting)
1 tablespoon chia seeds

Combine all ingredients in a food processor or Thermomix and blend until mixture comes together.  Roll into balls, coat or dust with cocoa and refrigerate.

Combine all ingredients in a food processor

Roast Vegetable Frittata

This was a bit of a throw-together meal that turned out really well!  Super easy - a bit time-consuming because of the cooking times, but the actual prep time is not much.  Loved by the whole family and would suit breakfast, lunch or dinner - it comes in at just 265 calories per serve.

Ingredients (serves 4)
300g pumpkin, peeled, seeded and chopped
300g sweet potato, peeled and chopped
1 red onion, chopped
olive oil spray
2 tablespoons relish/chutney (I used this home-made capsicum & onion relish)
100g feta cheese, chopped
6 eggs
1/4 cup milk
2 teaspoons dried herbs

Method
Preheat oven to 220 degrees Celsius/200 fan-forced.

Combine pumpkin, sweet potato and onion in a baking dish and spray with olive oil. Bake for about 30 minutes, until vegetables are tender and golden. Reduce oven to 180 degrees Celsius/160 fan-forced.

Add relish to vegetables and mix until combined. Top with feta.

In a separate bowl, combine eggs and milk and whisk well.  Pour over the vegetables then sprinkle the herbs on top.

Bake for about 30 minutes until egg is set and top is golden brown.

Leek & Bacon Risotto

I don't usually make risotto, mainly because it's often so high in calories.  Until I came across this Martha Stewart recipe!  It's only 254 calories per serve, it's creamy and delicious and you can pop in whatever veges are your family's favourite (I used corn instead of peas)  I'd made some chicken stock after roasting a chicken the other day, so the flavour was rich and delicious.  It's a bit time-consuming (use a Thermomix if you can!) but a great result at the end.

Thanks Charlie's for the always fresh and delicious veges!

Ingredients (serves 4)
1 leek, white and light-green parts only
6 cups chicken stock
2 slices bacon, cut crosswise into strips
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/3 cup frozen peas (optional)
1/4 cup finely grated Parmesan, plus more for serving
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Method

Halve leek lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. 

Meanwhile, in a large, heavy pan, cook bacon over medium heat, stirring, until lightly browned but not crisp, about 5 minutes. 

Add leeks; cook, stirring, until softened, about 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, about 1 minute.

Add wine and stir until evaporated, about 2 minutes. Add 1 cup stock. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding stock, until rice is al dente and risotto is creamy (you may not need all the stock), about 25 minutes. Stir in peas (if using) after the final addition of broth.

Remove from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve with extra Parmesan.