Description
A creamy and flavorful Spinach & Pea Risotto made with Arborio rice, sautéed onions, garlic, fresh spinach, and sweet peas, finished with a touch of Parmesan cheese and crispy Parmesan crisps on top. This comforting dish is perfect for a cozy dinner and pairs wonderfully with fresh parsley garnish.
Ingredients
Scale
Broth
- 2 cups vegetable broth
- 1 cup water
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup fresh spinach, chopped
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese, plus extra for crisps
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare broth: In a medium saucepan, combine the vegetable broth and water. Bring to a simmer over low heat and keep warm throughout the cooking process.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute to release aromas.
- Toast rice: Add Arborio rice to the skillet and stir frequently for about 2 minutes, allowing the rice to become lightly toasted and coated with the oil and flavors.
- Add wine: Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice, enhancing the risotto’s depth of flavor.
- Cook risotto with broth: Add warm broth mixture one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice turns creamy yet remains al dente in texture.
- Incorporate vegetables: Stir in the chopped fresh spinach and thawed peas. Cook for another 2-3 minutes until the greens are wilted and peas are heated through.
- Finish risotto: Remove the skillet from heat and stir in grated Parmesan cheese. Season with salt and pepper according to taste.
- Make Parmesan crisps: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Place small mounds (about 1 tablespoon each) of grated Parmesan spaced apart on the sheet.
- Bake crisps: Bake the Parmesan mounds for 5-7 minutes until they turn golden and crisp. Let them cool completely on the baking sheet before removing.
- Serve: Plate the risotto warm, garnish with freshly chopped parsley, and top each serving with a few Parmesan crisps for added texture and flavor.
Notes
- Using warm broth while cooking helps the rice cook evenly and absorb flavors better.
- Stirring frequently prevents the rice from sticking and helps release the starch for a creamy texture.
- Parmesan crisps can be made ahead and stored in an airtight container for up to 2 days.
- Adjust seasoning with salt and pepper gradually as Parmesan cheese adds some saltiness.
- You can substitute frozen peas with fresh peas when in season for brighter flavor.
