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[Recipe developed by Merrin Street Cafe in Christchurch]
 Lemon Consummee
1/4 punnet sproutman mung beans
4 zested lemons
1 ltr fresh chicken stock
1/2c white wine vinegar
4t caster sugar
1t turmeric (for colour)
To Make: Put in pot and bring to boil. Reduce heat and simmer, strain and serve over risotto. Make this first before the risotto.
Rissoto
1 punnet crunchy bean mix
1 punnet snow pea shoots
1kg aborio rice (uncooked)
100ml avocado oil infused with horopito
75g crushed garlic
1/2 bunch finely chopped chives
500ml lemon juice
1ltr white wine
2 ltrs fresh chicken stock
To Make: Put avocado oil rice, crunchy bean mix, chives and garlic in a pan and sauté until brown. Add lemon juice and wine and simmer until evaporated by 2/3s. Gradually add the chicken stock and evaporate once again by 2/3s. Garnish with snow pea shoots and sango sprouts, then set aside. If you want to use a mould to shape the risotto, this should be done before chilling.
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