Purple cabbage risotto

Slice the cabbage very thin, then cross-cut.

Mince the shallot fine; thinly slice any purple carrots so they cook fast.

Heat olive oil in a saucier and add the vegetables. Sweat over gentle heat so nothing browns, almost 10 minutes, until really softened.

Add the rice and let it toast dry in the pan for a couple of minutes; the heat can go up here.

Add all the water at once and a big pinch of salt. Hold at a lively simmer, stirring a little.

Meanwhile chop the garlic extra fine.

After about ten minutes, when the liquid is almost absorbed, taste a few grains; they should still be a little crunchy.

Add the red wine, half a cup to start, then more liquid as needed; the acid brightens the cabbage's color.

Add the garlic and cook a little to take the edge off.

Take off the heat while still a little wetter and firmer than wanted.

Stir in butter until it melts, then pepper and a big pile of pecorino.

Stir in the frozen peas at the last moment, and loosen with more liquid so it lies flat when the plate is shaken.