Risotto has to be one of my favourite meals and one of the only Italian pasta dishes my stomach can handle. We seem to have made it a Sunday night tradition at our house to cook up a Risotto using different veggies. It's our vegetarian version of a "Sunday night roast". That's what I love about Risotto- you can pretty much experiment with a range of different vegetables and serve up something healthy and delicious. I thank Teresa Cutter from the Healthy Chef for this recipe. Risotto is an easy dish to make but it does take time. I've cooked it several times now and I made a joke of it being "Shrek risotto" and how it would be a great meal for the little one's to get them to eat there veg because the Spinach and most of the peas are pureed into the arborio rice - vegetable disguise!
Ingredients:
To serve 2
1 onion, finely diced
60 g (1/4 cup) Arborio Rice
500 ml (2 cups) good quality vegetable stock - hot
(Be sure to use an MSG free brand. I use "Massel". It's MSG, gluten and lactose free and has no animal content)
250 g green peas
2 large handfuls baby spinach leaves
Black pepper to taste
Parmesan and fresh chopped parsley to serve
60 g (1/4 cup) Arborio Rice
500 ml (2 cups) good quality vegetable stock - hot
(Be sure to use an MSG free brand. I use "Massel". It's MSG, gluten and lactose free and has no animal content)
250 g green peas
2 large handfuls baby spinach leaves
Black pepper to taste
Parmesan and fresh chopped parsley to serve
Sauté onion in 2 teaspoons olive oil over a medium heat until soft.
Add the rice and stir through for 1 minute.
Add 1 cup of stock and stir through the rice then continue stirring until the rice has absorbed some of the stock and thickened.
Add 1 more cup of stock and simmer – stirring over a medium – low heat until the rice is tender but not soft.
Blanch the peas for 1 minute in boiling water then drain.
Add half the peas into a high performance blender or food processor and puree with the spinach until smooth.
(You can always puree all of the pea's if you would like)
Combine the green pea and spinach puree along with the whole green peas to the risotto and stir through.
Heat through for 3 minutes or until the risotto is thick and creamy. Your risotto should be soupy but not too thick.
Season with black pepper and add a little grated parmesan to stir through the dish.
Serve onto shallow plates and serve topped with extra grated Parmesan and chopped parsley.
Add the rice and stir through for 1 minute.
Add 1 cup of stock and stir through the rice then continue stirring until the rice has absorbed some of the stock and thickened.
Add 1 more cup of stock and simmer – stirring over a medium – low heat until the rice is tender but not soft.
Blanch the peas for 1 minute in boiling water then drain.
Add half the peas into a high performance blender or food processor and puree with the spinach until smooth.
(You can always puree all of the pea's if you would like)
Combine the green pea and spinach puree along with the whole green peas to the risotto and stir through.
Heat through for 3 minutes or until the risotto is thick and creamy. Your risotto should be soupy but not too thick.
Season with black pepper and add a little grated parmesan to stir through the dish.
Serve onto shallow plates and serve topped with extra grated Parmesan and chopped parsley.
Enjoy!
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