- 200g Risotto rice
- A couple of large handfuls of spinach leaves
- 20g butter
- 20 basil leaves
- 1 cup of peas
- 1 litre of stock (chicken or vegetable)
- Parmesan grated
- 1 onion, finely chopped
- Splash of white wine or Noilly Prat
Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped.
Now make the risotto. Fry the onion in a little olive oil and a knob of butter until soft but not coloured. Add the rice and fry for a minute or so, turn the heat up to the max and add the wine. Bubble until all the liquid has been absorbed. Have the stock in a separate pan on the heat, now add the stock to the rice a ladle at a time, making sure all the liquid is absorbed before adding more. Do this on a medium heat and stir constantly. After about 10 mins add the pulsed spinach and continue to stir, adding more stock, until the rice is cooked. It should be soft but still have a bite to it.
Turn of the heat, the consistency should be a bit like porridge, not sloppy or dry. Add the butter and parmesan and check for seasoning. Lush…