Spinach and Peas Risotto

Risotto is a creamy rice dish from Italy. Wine, butter are generally added to traditional risotto dishes. Here, I do not use any wine. It can be made with different kinds of vegetables, stocks. The rice grains used in a risotto are round short variety like Arborio rice. These days you will find them labelled as ‘Risotto Rice’ available in cartons in supermarkets. Risotto is a very comforting dish, it is easy to make but getting the right consistency is very important. Cooking on low flame and adding the broth/stock little by little are the keys to a perfect creamy risotto with rice cooked al-dente (to the tooth)

Spinach and Peas Risotto

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Creamy comforting risotto for a cold winter night

Author: Vindhya Desai

Recipe type: Main

Cuisine: Italian

Serves: 2

Ingredients

• 1 Cup Arborio rice
• 1 Tbsp butter
• ½ Tbsp olive oil
• 1 finely chopped white onion/yellow onion
• 1 clove chopped garlic
• Salt to taste
• 1 Tsp freshly ground black pepper
• 3-4 Cups water/vegetable stock or as required
• 1 Tbsp milk
• ½ Cup fresh or frozen peas
• ¼ Cup fresh sauteed or frozen chopped spinach
• 2 Tbsp grated parmesan (vegetarian variety), extra to sprinkle on top

Method

1. Bring the water or vegetable stock to a boil and simmer
2. In a saucepan or a deep vessel heat butter and olive oil on low heat and add finely chopped onions
3. Saute till they turn translucent, add garlic and ground black pepper
4. Add arborio rice and mix well for a minute till the oil and butter coat the rice
5. Add a ladle of simmering water or stock into the rice
6. Wait till most of the water/stock is absorbed
7. Add one more ladle of water. Repeat this till the rice gets cooked al dente
8. Add milk and mix well
9. Add frozen or fresh peas and mix well
10. Add frozen or cooked fresh, chopped spinach, salt and mix well
11. Sprinkle grated parmesan on top and add a small knob of butter and give it one final stir
12. Serve it hot in a deep plate or pasta bowl with grated parmesan and some ground black pepper

Notes

Cook risotto dishes on low heat, nice and slow, this ensures rice grains are cooked through and not just the outside

Shavings of parmesan can also be used, use a handy peeler to shave some parmesan

Parmesan cheese is available in vegetarian variety which has an enzyme extracted from a plant source as opposed to the traditional parmesan which has rennet

A tbsp of single cream may be used instead of milk but I generally prefer creaminess from butter in risotto

Never add all water or stock to rice and allow it to cook, it will turn into a mushy porridge like consistency. Add a ladle of water allow it to be absorbed and then add more

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 Stepwise:

1. Bring the water or vegetable stock to a boil and simmer. In a saucepan or a deep vessel heat butter and olive oil on low heat and add finely chopped onions
   

2. Saute till they turn translucent, add garlic and ground black pepper
   
   

3. Add arborio rice and mix well for a minute till the oil and butter coat the rice
    
   

4. Add a ladle of simmering water or stock into the rice
   
   

5. Wait till most of the water/stock is absorbed
   
   

6. Add one more ladle of water. Repeat this till the rice gets cooked al dente
   
   

7. Add milk and mix well
   
   

8. Add frozen or fresh peas and mix well
    
   

9. Add frozen or cooked fresh, chopped spinach, salt and mix well
    
   

10. Sprinkle grated parmesan on top and add a small knob of butter and give it one final stir
    
    

11. Serve it hot in a deep plate or pasta bowl with grated parmesan and some ground black pepper