Sugar Snap Pea Risotto | Tilda Professionals

Ingredients

• 175g Tilda Arborio Risotto Rice
• 2 tbsp olive oil, divided
• 1 onion, finely chopped
• ¼ tsp sugar
• 350g chopped spinach
• 150g sugar snap peas, trimmed
• 2 tbsp minced fresh or 2 tsp dried rubbed sage
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 1 garlic clove, minced
• 190ml water
• 1 can (approx 410ml) vegetable broth (or a gluten free alternative)
• 60ml dry white wine
• 60g grated fresh Parmesan cheese (or a gluten free alternative)