Pea, spinach and parmesan risotto
( SERVES 4 )
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.
|3 Tbsp||Butter, or neutral oil|
|2||Onions, finely chopped|
|2||Garlic cloves, crushed|
|1½ cups||Risotto rice, arborio, carnaroli or vialone nano rice are good varieties|
|½ cup||White wine|
|6 cups||Vegetable stock, hot, use more if needed|
|1 pinch||Black pepper, to taste|
|4 handfuls||Baby spinach|
|2 cups||Frozen peas, thawed|
|1 cup||Parmesan cheese, grated|
|1 drizzle||Basil pesto, thinned with boutique extra virgin olive oil, to garnish (optional)|
|1 small handful||Rocket leaves, microgreens, pea tendrils or chive flowers, to garnish (optional)|
- 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.
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