Risotto Recipe. Arborio and all Variations. GF - Levana Cooks

Ingredients

• 1 tablespoon olive oil
• 6 cups baby spinach
• 1 dozen thin asparagus, tough ends discarded, cut into inch sections
• 1 cup frozen or fresh green peas
• ¼ cup olive oil
• 1 large onion, chopped
• 4 medium shallots, chopped
• 2 cups arborio rice
• Good pinch saffron
• 2 cups (inexpensive) champagne, dry white wine or sake
• 4 cups hot water
• Salt and freshly ground pepper to taste
• ¼ cup chopped parsley