Indulge in the vibrant flavors and creamy texture of this delightful pea and spinach risotto. This recipe isn't just a dish; it's a journey through the heart of Italian cuisine, bringing together fresh, seasonal ingredients for a truly satisfying meal. The bright green hues of the peas and spinach beautifully complement the rich, comforting risotto base, creating a visually stunning and incredibly delicious result. Forget complicated techniques and lengthy cooking times; this recipe is surprisingly quick and easy to master, even for beginner cooks.
This creamy pea and spinach risotto is the perfect weeknight dinner or a sophisticated yet simple addition to any special occasion. The delicate balance of earthy spinach and sweet peas paired with the creamy Arborio rice results in a harmonious symphony of flavors. Ready to create this culinary masterpiece? Let's dive into the step-by-step process and bring this vibrant risotto to life!
Tools Needed
- Medium-sized sauté pan
- Microplane
Ingredients
- Shallots
- Garlic
- Arborio rice
- Vegetable stock
- Olive oil
- Petit pois peas
- Spinach
- Parmesan cheese
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Sauté Aromatics & Toast Rice
- Finely dice shallots (brunoise).
- Grate garlic using a microplane, keeping it separate from the shallots.
- Sweat shallots in olive oil in a medium sauté pan until softened (1-2 minutes). Season with salt.
- Add garlic and cook until fragrant.
- Add Arborio rice and toast for about 2 minutes until slightly nutty.
Step 2. Cook Risotto & Make Puree
- Add the first ladle of stock, stirring constantly to release the starch from the rice.
- Continue adding stock, one ladle at a time, stirring constantly until the rice is almost cooked but still slightly al dente.
- Blend cooked petit pois peas, spinach, and remaining stock until smooth.
Step 3. Combine & Finish
- Add the pea and spinach puree to the risotto, stir well to combine.
- Stir in remaining peas and parmesan cheese. Season with salt and pepper to taste. Add a drizzle of olive oil.
Step 4. Serve
- Serve immediately.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use a wide pan for even cooking of the risotto.
- Season vegetables while sweating to break down sugars.
- Keep stirring the risotto constantly while cooking.
- Use petit pois peas for a sweeter, softer texture and quicker cooking time.
- Taste and adjust seasoning before serving.
Nutrition
- N/A
FAQs
1. Can I use frozen peas and spinach?
Absolutely! Frozen peas and spinach work perfectly in this recipe. Just make sure to thaw them slightly before adding them to the risotto.
2. What if I don't have Arborio rice?
While Arborio rice is best for risotto's creamy texture, you can substitute with other short-grain rice like Carnaroli or Vialone Nano. The result might be slightly less creamy.
This quick and easy pea and spinach risotto is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Enjoy the vibrant flavors and creamy texture of this simple yet elegant dish. So go ahead, give it a try and savor every delicious bite!