Spinach and pea risotto
|1½ Ltr||Vegetable stock|
|2||Garlic cloves, sliced|
|½ tsp||Chilli flakes|
|1½ cups||Arborio rice|
|1½ cups||Dry white wine|
|100 g||Baby spinach|
|1 cup||Frozen peas|
|½ cup||Parmesan cheese, finely grated|
Vegetable stock (or buy ready-made)
- Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onions, garlic and chilli and cook for 5 minutes or until softened.
- Add the rice and wine and cook for 1-2 minutes or until the wine is absorbed. Gradually add the stock, 1 cup at a time, stirring continuously, for 25-30 minutes or until the rice is cooked.
- Add the peas and spinach and cook for 2 minutes or until the spinach is wilted. Stir through the parmesan to serve.
Vegetable stock Making your own stock is easy. Keep it in the freezer for soups, stews, risottos and stir-fries. Bring to the boil, cover and simmer for 1 hour. Stir through salt and pepper, strain and allow to cool. Freeze in containers or snaplock bags for up to 6 months.