Manon’s Cuisine
This super creamy extravagant risotto is so easy. A great way to impress a new date or your hungry friends.
SERVES 4
(COOKING + PREP TIME 40 MINS)
Ingredients
- 750ml of veggie stock
- 300g of frozen peas
- Half a small bag of spinach
- Large handful of grated parmesan
- 350g of arborio rice
- 1 large white onion
- ?3 cloves of garlic
- 1 small glass of white wine
- ?1 large knob of butter
- 2tbsp of chopped mint
- 2 tbsp of chopped chives
- ?Handful of pea shoots
- 1 lemon
- Salt + Pepper
- Olive oil
Method
- Start by chopping your onion and garlic. Then with 2 tbsp of olive oil in pot, cook the onion until translucent then add the garlic and fry for another minute, without burning the garlic.
- Add the arborio rice and stir through for 1-2 minutes before adding the white wine. Once the white wine has cooked through add the veggie stock one ladle at a time, waiting for the liquid to be absorbed by the rice each time. Repeat this for around 20 minutes or until the stock is used up and the rice is fully cooked through.
- Add the spinach, mint, lemon, salt, pepper and a splash of boiling water to a blender and create a paste.
- Add the frozen peas, together with the paste and the rice and cook until the peas are de-frozen. Add the grated parmesan and then butter and stir. Place the lid on and leave to rest for 2 minutes before serving up.
- Taste and add seasoning and add another splash of veggie stock if the mixture isn’t loose enough. Add to a plate and sprinkle over the pea shoots, chopped chives and a crack of black pepper.
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