Risotto recipes

Pea-and-mint risotto with goat’s cheese and watercress

30 minutes

Pocket-friendly pear and double chocolate molten puddings

15 to 20 minutes

Calamari

Flattened chicken with caponata

15 minutes

Baked camembert with salted potatoes

10–15 minutes

Sticky marsala baked figs

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 10–15 minutes

Ingredients

8 ripe figs
1-2 T marsala
1/3 cup cream
Brown treacle sugar
Vanilla-bean ice cream

Method

Preheat the oven to 180°C. Slice a criss-cross pattern into the top of ripe figs, then arrange snugly in a baking dish. Pour over marsala and cream and sprinkle with brown treacle sugar. Bake for 10–15 minutes, or until the figs are plump. Serve with vanilla-bean ice cream.

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Pea-and-mint risotto with goat’s cheese and watercress

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Pocket-friendly pear and double chocolate molten puddings

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Baked camembert with salted potatoes

Sticky marsala baked figs

Sticky marsala baked figs

Ingredients

Method