Pea and Spinach Risotto
The secret to a beautifully creamy risotto is to take your time adding the stock, one ladle at a time, so you achieve just the right consistency. Use fresh baby spinach and frozen peas in this vegetarian risotto, and finish it with butter and a shower of grated Parmesan cheese for an extra touch of luxury.
Feeds
4Person
Preparation time
40Min.
intermediate
Ingredients
- 2 x Knorr vegetable stock pots
- 1 litre hot water
- 45 ml olive oil
- 1 medium-sized onion, finely chopped
- 1 cup Arborio rice
- 125 ml white wine
- 200 g baby spinach, stems discarded and roughly chopped
- 1 cup frozen peas
- 30 g (2 tbsp) butter
- 125 ml grated Parmesan
- 2.5 ml Robertsons black pepper
- the juice of 1 lemon
- extra Parmesan, to finish
- sprigs of fresh mint, to garnish
Preparation method
Nutrition
- Vegetarian
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