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Pea, Spinach & Parmesan Risotto
You can use this method to make any kind of green vegetable risotto, adding the puréed vegetables at the end to retain colour and vibrancy of flavours.
Prep Time
15 mins
Cook Time
30 mins
Serves
4
Dinner
Italian
$
Ingredients
3 tbsp butter, or extra-virgin olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1 1/2 cups Arborio rice, risotto rice, carnaroli or vialone nano rice are good varieties
1/2 cup white wine
6 cups hot vegetable stock, use more if needed
1 tsp salt
freshly ground black pepper, to taste
4 handfuls baby spinach
2 cups frozen peas, thawed
1 cup grated parmesan
a drizzle of basil pesto, thinned with olive oil, to garnish
a small handful of rocket, microgreens, pea tendrils or chive flowers, to garnish (optional)
Method
Heat butter or oil in a deep, heavy-based pot, add onions and garlic and cook over a medium heat until softened but not browned (8 minutes).
Add rice and stir for 1-2 minutes to lightly toast. Add wine and allow to evaporate fully, then add 6 cups hot stock, salt and pepper and stir to combine.
Simmer gently, stirring now and then, until rice is creamy and just tender (about 18 minutes), adding more stock as needed – it should be wet enough to fall from the spoon and can be even sloppier if you prefer, whilst remembering that the vegetable puree you are about to add will make it wetter.
While the rice is cooking, place spinach and peas in a bowl, cover with boiling water and allow to stand for 2 minutes.
Drain, transfer to a food processor and purée, or use a hand wand mixer to purée in the bowl.
Add the purée to the risotto with parmesan, adjust seasonings to taste and warm through.
Divide between heated serving bowls and top with pesto oil and microgreens, pea tendrils and/or edible flowers, if desired.
