This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice will cook evenly and the risotto will have a chewy bite. Always season your stock before you start making the risotto. Have a great week!
Ingredients - serves 2
180 g of carnoroli rice
200 g fresh peas (blanched in boiling water)
300g of fresh spinach (blanched, squeezed of any excess water and finely chopped)
1 litre of chicken or vegetable stock
100g freshly grated parmesan
50 g butter
2 tblsp of olive oil
1 tblsp of finely chopped white onion
75 ml of white wine
In a hot straight sided heavy based saucepan, add the olive oil and soften the onion for 1 minute. Add the rice and stir so the rice absorbs the oil and goes slightly translucent.
Add the white wine and stir until all the wine has evaporated. Start adding the hot stock and stir all the time. After 10 mins of cooking on a high heat, stir in the blanched peas and the chopped cooked spinach. Add the butter and pParmesan and keep stirring until you have a really creamy consistency. Add more stock if needed. Check the seasoning and serve. Try with a chilled glass of pinot grigio.
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