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Pea and spinach risotto

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Ingredients

Adjust Servings:
1/2 tbsp olive oil, plus extra for the cavolo nero crisps
3 spring onions, finely chopped
2 garlic cloves, crushed
1/2 lemon, zested and juiced
150g arborio rice
600ml vegetable stock
2 stems cavolo nero, halved
150g frozen spinach
250g frozen peas
1/2 courgette, finely diced
TO SERVE
1 tbsp halloumi cheese, grated
Small handful of flat-leaf parsley, finely chopped
Truffle oil, to drizzle

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Pea and spinach risotto

Eat your greens! My Popeye risotto is a nutritional powerhouse and a clever way to get spinach, peas and courgettes into your kids' diet. Unlike most risottos, this recipe contains no milk or cream and if you omit the grated halloumi at the end, it's vegan-friendly and dairy-free.

Features:
    Cuisine:
    • 30 Mins
    • Serves 2
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Heat the olive oil in a frying pan and sauté the spring onions and garlic gently for 2-3 minutes. Add the lemon zest and arborio rice and toast for 1 minute.

    2. Add a ladleful of the stock and cook over a medium heat, stirring continuously, until nearly all the stock has been absorbed. Keep stirring regularly and adding the stock gradually until the rice is nearly cooked (this should take 15/20 minutes).

    3. Meanwhile, place the cavolo nero in a bowl and add a few drops of olive oil. Using your fingertips, lightly massage and toss each leaf until lightly coated. Spread out on a lined baking tray and sprinkle with salt. Bake in a preheated oven at 180C for 5 minutes or until crisp and just starting to colour.

    4. Add 100ml of water or any leftover stock to a blender with the spinach and half the peas. Blend until smooth.

    5. Pour this mixture into the risotto and add the courgettes and remaining peas. Stir gently over a low heat until piping hot and the rice is soft and creamy but with a slight bite.

    6. Remove the pan from the heat and squeeze in the lemon juice. Season to taste and leave the risotto to sit for 2 minutes.

    7. To serve, divide between bowls and top with the cavolo nero crisps and a grating of halloumi cheese. Garnish with fresh parsley and a drizzle of truffle oil, if desired.

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