Risotto with Green Peas and Spinach

Yields2 servings
CuisineItalian
CategoryMain course

Preparation Time15 minutes
Cooking Time25 minutes
Total Time40 minutes

Markus Stumpf

The fresh and slightly sweet flavor of green peas combined with the creamy texture of risotto creates a dish that evokes spring. Lemon juice and zest enhance the freshness, while blended spinach gives the dish a vibrant green color.

Ingredients

200 g peas (frozen)
250 g Arborio rice
300 ml white wine
1000 ml vegetable broth
200 g baby spinach
100 g Pecorino Romano (grated) or Parmesan (grated)
1 white onion
2 cloves garlic
1 tbsp butter
olive oil
1 lemon (organic, for juice and zest)
black pepper
salt

Instructions

First, heat the vegetable broth.
Finely dice the onion.
Grate or finely chop the garlic.
In a pan over medium heat, sauté the onion in olive oil until translucent.
Add the garlic and briefly sauté.
Add the rice and toast briefly.
Deglaze with 150 ml white wine and let it reduce.
Meanwhile, blend about two-thirds of the spinach with 50 ml white wine and a little lemon juice using an immersion blender, then add it to the rice.
Once the wine has reduced, gradually add two to three ladles of vegetable broth at a time, allowing it to absorb before adding more.
Meanwhile, grate the cheese, zest about half a lemon, and squeeze the juice from half a lemon.
Once all the broth has been absorbed and the rice has reached the desired consistency, fold in the butter, cheese, lemon zest, and lemon juice.
Then add the remaining spinach and the peas and cook briefly until heated through.
Season with salt and pepper.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.