This creamy spinach risotto is a wonderful and simple dish to be enjoyed at any time. With a quick homemade spinach sauce and colourful peas this is the perfect spring twist on an Italian classic!
140g baby spinach, washed
150g frozen peas
Half onion, finely chopped
1 garlic clove, finely chopped
40ml + 2 tbsps extra virgin olive oil
250g Arborio rice
2.5 tsp organic vegetable stock
50g grated Parmesan
In a saucepan, combine vegetable stock with 700ml water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat 2 tbsps of olive oil over medium heat. Add the finely chopped onion and the chopped garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
Meanwhile, add to a blender the washed baby spinach and 40ml of olive oil and blend until completely smooth.
Add rice and the smoothed spinach to the saucepan with the onion and stirring, until well coated, 1 to 2 minutes.
Add 2 cups of the hot broth, simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20-25 minutes total (you may not need all the broth).
Stir in peas and the grated Parmesan and cook until heated through, 2 to 3 minutes. Serve immediately, with more Parmesan, if desired.