• David Hall

Pea, Spinach and Basil Risotto


Feeds 4

For the pea and spinach puree

250g frozen peas, defrosted

A handful of fresh or frozen spinach (defrosted)

A handful of fresh basil

A little vegetable stock


1 tbsp butter and 1 tbsp olive oil

1 onion diced

2 cloves garlic, sliced

350g risotto rice such as Arborio

1 small glass of dry white wine (optional)

2 litres hot vegetable stock (reduce to 1.8l if using wine)

Parmesan cheese

Seasoning


1 - Make the puree by putting the peas, spinach, basil and a ladle of stock into a blender. Blitz to your desired consistency (I like mine a bit rustic). Put aside.

2 - Heat the butter and olive oil in a large pan. Add the onion and cook gently until softened but not coloured. Stir in the garlic and cook for a minute.

3 - Pour in the rice and stir thoroughly. Then add the wine (if using) and cook, gently stirring until absorbed and cooked out.

4 - Pour in a ladle of vegetable stock and stir whilst it cooks out. Keep repeating with this method, pouring in a ladle at a time and stirring until the stock cooks out. The process will take about 15-20 minutes but keep checking. The rice should have a slight bite to it.

5 - Once cooked, stir in the puree along with a good grating od Parmesan cheese. Taste for seasoning.

6 - Serve with fresh basil leaves and more grated Parmesan.

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