Pea and spinach risotto
It’s hard not to get excited about peas when they come into season in Spring. We love this risotto, it’s simple and fresh, and is a hit in the cafe on a sunny friday night. If you can find a nice bunch of asparagus you fry it in oil and lemon and serve it tossed through or on the side.
Risotto
1 onion
2 garlic cloves
1 celery
2 tbsp olive oil
30g butter
approx. 1 l vegetable stock
300g risotto rice
1/2 cup dry white wine
125g grated parmesan cheese
80g butter
Filling
50g spinach
100ml cold vegetable stock
1 cup fresh peas
For serving
Salt and pepper
Cider vinegar
Fresh mint leaves
Measure out approx. 1 l vegetable stock and keep it warm in a small pot. Finely chop the onion, garlic and celery and put into a pot with olive oil and 30g butter. Saute at low heat for about 5 minutes until the onions are tender and clear.
Turn up the heat and add in rice and saute for 2 minutes or until the butter has been absorbed. Add white wine and let it reduce.
Lower the heat and slowly add the hot stock one ladle spoon at time letting it absorb the stock every time before adding more. Continue adding vegetable stock, until the rice is tender but still have a bit of bite.
Remove the pot from the heat and add in grated parmesan and butter. Put a lid on the pot and let the rise sit for a couple of minutes.
Blend the fresh spinach with 100ml cold vegetable stock and heat it up before turning it into the risotto together with the fresh peas. Season with salt, pepper and cider vinegar to taste.
Serve the risotto with more grated parmesan some fresh mint leaves
