Risotto with peas and spinach
So many different types of risotto! It is suitable for a wide variety of foods: crustaceans, mushrooms, vegetables...
Great classic cuisine of Northern Italy, it's always a challenge to get the right texture.
This recipe below will undoubtedly surprise your guests with its color! Will you put green on your plates?
Ingredients
1 cup of rice (250 gr) special for risotto (eg Arborio rice, Vialone Nano rice)
400 gr of peas
100 gr of spinach
1 onion
1 drizzle of olive oil
80 gr of parmesan or pecorino
2 cups organic vegetable broth powder
pink salt of the Himalayas, and black pepper of the mill
Preparation
Cook the peas with steam for about 10 minutes.
In the food processor, mix the peas with the spinach leaves, then add a little broth to soften the resulting puree. Book.
In a saucepan, fry the finely chopped onion with a drizzle of olive. Add the rice, and cook without stirring until the rice becomes pearly, almost translucent.
Lower the heat, and pour a ladle of broth into the rice. Cook with a little simmering, stirring regularly until the liquid is absorbed. Add a new ladle of broth. Do this until there is no more broth.
Gradually add the pea-spinach puree with the rice. Keep stirring all the time. The texture should not be too dry or too liquid and the rice should be firm but soft. Cook slowly while stirring, and allow about 20 minutes for the final cooking of the rice (depending on the quality of the rice).
Turn off the heat and stir in some of the cheese (parmesan, or pecorino).
Serve the risotto very hot, creamy, and if you wish sprinkle with the remaining cheese.
Health information:
The pea is a good source of vitamins (A, B, C K) and minerals, rich in fiber, protein, antioxidants, and minerals.
So why not eat more of this superfood?
