Green Risotto with Spinach and Peas

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Wish to eat something simple but very healthy and delicious? This risotto is the answer. To prepare it start out with simple, basic risotto, followed up with preparation of spinach and peas which you add in the end by your wish and taste.

I ate mostly sea food risotto, so this was something new to try. I love it and the best part of it is that it is so healthy and you can make it almost throughout the whole year. Peas will add a nice natural sweetness to the dish and spinach helps it get a good darker green color. We have been looking at many different recipes of pea risotto, but we tried to bring it to a higher level, by adding spinach, blending it in almost a soup consistency with the peas and mixing with the prepared risotto.

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In the end you can saute some mushrooms and put them on top. It really makes your dish special and if this green risotto is too plain for your taste, mushrooms will definitely spice it up.

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Makes4

TimePreparation and cooking: about 1 h

Ingredients

  • 2 tbsp olive oil
  • 2 branches of celery
  • 1 onion
  • 300 g risotto rice
  • 1 l vegetable stock
  • 1 dl white wine
  • 100 g spinach
  • 200 g peas
  • mushrooms
  • Parmesan

1

For the risotto, in a large pan over medium heat add the olive oil and celery. Saute the celery for 2-3 minutes and then add onion. Saute for 5 more minutes. Add rice and stir to coat the rice with the onion and oil. Stir often and cook for 2 minutes.
  • 2 tbsp olive oil
  • 2 branches of celery
  • 1 onion
  • 300 g risotto rice

2

Meanwhile, bring 1 l of water to a boil and add vegetable stock. Simmer for 2 minutes and lower the heat to medium.

  • vegetable stock

3

Add wine to rice mixture and stir, scraping any bits from the bottom of the pan. Cook until almost all evaporates. Add a large ladle of stock and continue to cook. Stir constantly on low medium heat. As the stock cooks in, add another ladle of stock. Continue this process of adding stock and cooking it in, stirring continuously.

  • 1 dl white wine

4

When you are about 20 minutes in and you have around 2-3 dl of stock left, add the peas to the stock. Cook peas for 2-3 minutes and then add spinach for 1-2 minutes. Continue cooking rice until it is tender and cooked through. Optionally add a knob of butter and some graded Parmesan to the rice and mix it lightly. Now let it rest while you blend the peas-spinach mixture with some stock to get good consistency. Add the mixture to risotto, mix it well and season to taste with salt.

  • 100 g spinach
  • 200 g peas

5

If you like mushrooms prepare them in the end. Heat the pan and saute mushrooms for a couple of minutes. Serve them on top of your risotto. Grade Parmesan on top.

  • mushrooms

 

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