Pea and spinach risotto - Recipes - Healthier Families
Get the full ingredients and step-by-step guide to making this vibrant veggie risotto.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Measuring cup
- Ladle
- Wooden spoon
- Mixing bowl
- Blender
- Potato masher
- Grater
- Spoon
Ingredients
- 1 tablespoon oil
- 2 medium onions, finely chopped
- 1 garlic clove, crushed
- 300g arborio rice
- 1.2 litres reduced-salt vegetable stock
- 500g frozen peas, defrosted
- 80g spinach (fresh, or frozen and defrosted)
- 125g reduced fat-cream cheese
- 10 fresh mint, basil or parsley leaves, chopped (or 1 teaspoon of dried)
- 50g lower-fat hard cheese, grated
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