Try this beautiful Pea and Spinach Risotto recipe and it will become one of your favourite ones. Simply delicious and so easy to cook.
SERVES – 4
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- Salt and black pepper
- 1/2 cup dry white wine
- 3 cups low-sodium vegetable or chicken broth
- 1 cup Arborio rice
- 1 cup frozen peas
- 2 cups of baby spinach, roughly chopped
- 1/4 cup grated Parmesan
Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.
Cover the pot and cook until the rice is tender and creamy, 20 to 25 minutes.
Add the peas, spinach, Parmesan, salt and pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.
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Try another of our delicious vegetarian recipe: Roasted Pumpkin & Coconut Soup, healthy and delicious!