Pea, Spinach & Parmesan Risotto

Name: Pea, Spinach & Parmesan Risotto
Total time: 45 min
Ingredients: 3 tbsp butter or extra-virgin olive oil; 2 onions finely chopped; 2 cloves garlic crushed; 1 1/2 cups Arborio rice risotto rice, carnaroli or vialone nano rice are good varieties; 1/2 cup white wine; 6 cups hot vegetable stock use more if needed; 1 tsp salt; freshly ground black pepper to taste; 4 handfuls baby spinach; 2 cups frozen peas thawed; 1 cup grated parmesan; a drizzle of basil pesto thinned with olive oil, to garnish; a small handful of rocket microgreens, pea tendrils or chive flowers, to garnish (optional)

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You can use this method to make any kind of green vegetable risotto, adding the puréed vegetables at the end to retain colour and vibrancy of flavours.

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Ingredients

3 tbsp butter or extra-virgin olive oil
2 onions finely chopped
2 cloves garlic crushed
1 1/2 cups Arborio rice risotto rice, carnaroli or vialone nano rice are good varieties
1/2 cup white wine
6 cups hot vegetable stock use more if needed
1 tsp salt
freshly ground black pepper to taste
4 handfuls baby spinach
2 cups frozen peas thawed
1 cup grated parmesan
a drizzle of basil pesto thinned with olive oil, to garnish
a small handful of rocket microgreens, pea tendrils or chive flowers, to garnish (optional)