Spinach and Pea Risotto Recipe

This creamy Spinach and Pea Risotto is a delightful twist on the classic Italian dish. Rich in flavor and packed with nutrients, this dish combines the earthiness of fresh spinach and the sweetness of peas to create a well-balanced and vibrant meal. The velvety texture of the Arborio rice, cooked slowly in vegetable broth, makes this risotto a comfort food favorite, perfect for a weeknight dinner or a special occasion.

Ingredients (Serves 2)

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional, or substitute with extra broth)
• 4 cups vegetable broth, kept warm
• 1 cup fresh spinach, roughly chopped
• 1/2 cup frozen peas
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh lemon juice (optional, for added freshness)
• Fresh parsley or basil for garnish (optional)

Instructions

1. Prep the broth: Heat the vegetable broth in a saucepan and keep it on low heat throughout the cooking process.
   
2. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
   
3. Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is well-coated in oil and lightly toasted.
   
4. Deglaze with wine: Pour in the white wine (if using) and cook, stirring constantly, until the liquid is mostly absorbed, about 2-3 minutes.
   
5. Add broth gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the broth before adding the next ladle. This process will take about 18-20 minutes. The goal is to slowly cook the rice until it becomes creamy and tender but still al dente.
   
6. Add spinach and peas: When you’ve added about three-quarters of the broth, stir in the chopped spinach and peas. Continue cooking and adding broth until the rice is fully cooked and the vegetables are tender, about 5-7 minutes more.
   
7. Finish with butter and cheese: Once the risotto is creamy and cooked through, stir in the butter and Parmesan cheese (if using). Season with salt and pepper to taste. For added brightness, you can squeeze a little fresh lemon juice over the risotto before serving.
   
8. Serve and garnish: Remove from heat and serve the risotto immediately. Garnish with freshly chopped parsley or basil for a burst of color and freshness.

Cooking Tips:

• For a creamier texture, continue stirring the risotto frequently to release the starch from the rice.
• If you prefer a dairy-free version, omit the butter and Parmesan, and substitute with nutritional yeast for a cheesy flavor.

Drink Pairings:

• Alcoholic: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the freshness of the spinach and peas.
  
• Non-alcoholic: A chilled glass of sparkling water with a slice of lemon or a light green tea pairs beautifully with the dish.

Nutritional Information (Per Serving)

• Calories: 460 kcal
• Carbohydrates: 72g
• Protein: 11g
• Fat: 14g
• Fiber: 6g

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