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Pea risotto with spinach
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1 tbsp olive oil
2 shallots, peeled and finely chopped
1 clove garlic, peeled and crushed
300g Arborio risotto rice
1-1.2 litres Cooks’ Ingredients Vegetable Stock, hot
80g baby spinach
500g frozen petit pois, defrosted
45g Parmigiano Reggiano or vegetarian alternative, finely grated
1. Heat the oil in a shallow, heavy-based saucepan or sauté pan. Add the shallots and garlic and fry gently for 3-4 minutes until soft. Add the rice, fry for a minute, then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for a further 10 minutes, gradually adding stock until roughly 200-250ml stock remains unused.
2 Once the rice is cooked, but still retains a bit of bite, take the pan off the heat. Pour the remaining 200-250ml stock into a liquidiser with the spinach and half of the petit pois and blend until smooth. Pour this mixture into the pan with the rice and set back over a gentle heat until hot. Stir in the remaining petit pois, cook for a further 2 minutes then add the cheese and serve. Delicious with extra cheese and freshly ground black pepper on top.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in March 2019.