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Green Pea + Spinach Risotto

My green pea and spinach risotto was inspired by a good friend who just returned from Italy. It’s a simple and nourishing meal that is purely delicious comfort food and makes you feel great from the inside out. When I make risotto my aim is to focus on using more vegetables rather than a lot of rice and the secret is to keep it simple. This risotto is fabulous any time of year and you can use either frozen or fresh peas, when they are in season. I’ve used a lovely carnaroli rice  in this recipe which produces a beautiful, creamy and perfect risotto. I normally double up on the recipe so that I can enjoy it for a meal the next day with a generous grating of Parmesan or topped with a sunny side up organic egg.

What’s great about it:
This makes a perfect pre-workout meal that nourishes your body without weighing you down. Green peas are loaded with antioxidants and anti-inflammatory nutrients. They are a great source of Vitamin A, K, folate, fibre and packed with quality protein for repair as well as iron for energy metabolism. Leafy greens such as spinach are anti-inflammatory to the body and loaded with alkalinising phyto-nutrients to nourish your immune system and promote healing.

1 onion, finely diced
60 g (2 oz/ 1/4 cup)  Raw Carnaroli Rice (see notes)
500 ml ( 2 cups/17  1/2 fl oz) good quality vegetable or chicken stock – hot
250 g (9 oz) green peas
2 large handfuls baby spinach leaves
Black pepper to taste
Parmesan and fresh chopped parsley to serve

Sauté onion in 2 teaspoons olive oil over a medium heat until soft.
Add the rice and stir through for 1 minute.
Add 1 cup of stock and stir through the rice then continue stirring until the rice has absorbed some of the stock and thickened.
Add 1 more cup of stock and simmer – stirring over a medium – low heat until the rice is tender but not soft.
Blanch the peas for 1 minute in boiling water then drain.
Add half the peas into a high performance blender or food processor and puree with the spinach until smooth.
Combine the green pea and spinach puree along with the whole green peas to the risotto and stir through.
Heat through for 3 minutes or until the risotto is thick and creamy. your ricotto should be a lovely and soupy not too thick.
Season with black pepper and add a little grated parmesan to stir through the dish.
Serve onto shallow plates and serve topped with extra grated Parmesan and chopped parsley.
Enjoy.
Serves 2

Serving suggestions and extras:
Top with pesto in place of chopped parsley.
Top with a lightly fried – sunny side up organic egg before serving.
Top with Meredith Goats feta in place of Parmesan.
Use medium grain brown rice in place of Carnaroli rice.

Notes:
Carnaroli rice is available from all good grocers. Brown rice or  Arborio rice can be used in place of Carnaroli rice.

Nutritional info per serve:
Protein 15 g
Total fat: 9 g
Saturated: 3.9 g
Carbs: 38 g
Sugars: 7.6 g
Fibre: 9.5 g
Kilojoules: 1260
Calories: 300

 

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20 Responses to “Green Pea + Spinach Risotto”
  1. Jennifer says:

    Hello,

    This is probably a silly question, but assuming you need to cook the rice before you add to the sauted onions?

    Regards,
    Jen

  2. Terri says:

    I made this delicious green pea + spinach risotto tonight, thoroughly enjoyed it! i can see why you always double the recipe. perfect nourishment on these wintery days.

  3. Miriam says:

    Oh sooooo good!! I had it with a side of grilled turkey breast, delicious!! And super easy too.

  4. Kristy says:

    I made this for dinner last night and it was so divine! Even my 2 yr old loved it.

  5. Karen says:

    A friend of mine gave me a similar recipe, she puts lemon juice and ricotta in hers, it is divine. Thanks for your recipes Teresa, I love logging on and seeing what you come up with each week :)

  6. Joyce Grant says:

    A great risotto ,made it for dinner tonight and really enjoyed it. As I live on my own ther is enough for tomorrow night !!!!

  7. Vicki says:

    Does the brown rice expand as much as the white ones? Wondering if I should increase quantity if using brown. (Made it with Carnaroli & my home made stock, it was a great success…thank you.)

  8. Marijke says:

    This was delicious! Loved the combination of textures created by using pureed & whole peas. Very yum! And easy to make. I added the homemade pesto on top.

  9. Holley says:

    I just made this for dinner and it was great. I doubled the recipe and used my homemade chicken stock. I also added 500g of grilled chicken breast. Thanks so much Teresa for another great recipe!

  10. Julia says:

    Success! A healthy recipe that my 1, 3 and 5 year old agree is delicious! I think the sweet peas won them over! Thanks Teresa! I am slowly cooking and baking my way through your recipes- they’ve all been big hits with all the family so far!

  11. Alison says:

    Hi Teresa,
    Thank you so much for creating a risotto recipe that comes in at 300 calories! I love risotto but can never seem to find low calorie recipes.

  12. Amber says:

    Just made this for dinner, divine! Thank you x

  13. Kate says:

    This was amazing!!! My food processor is not great and the spinach mixture stuck a bit, so I squeezed some lemon juice to loosen it up which did the trick and added to the flavor.

  14. Simone says:

    Loved it! I made it in my thermomix and the puree was so vibrant and green and very smooth. I didn’t have enough baby spinach so substituted with half baby spinach and half rocket. The puree alone would be lovely as a chilled soup. I had the meredith’s goat cheese feta on top – just one square crumbled which added a nice creamy lemon tang. I also put a fried egg on top of my husband’s dish for a bit more protein.
    Thanks Teresa, it’s an awesome dish that I will definitely cook again. This was the third dish I’ve cooked from your recipes in the last week and they’ve all been fantastic.

    • Yasmine says:

      This is an amazing recipe! I made it again tonight (its the third time I’ve made it) and I added some mushrooms and black rice also! A beautiful, wholesome and comforting recipe!!

  15. Rebecca says:

    Made this tonight and was blown away with how amazing it was. I added a squeeze of lemon and some freshly chopped chilli right before I ate it and the flavours were terrific!! It’s really fresh and light but still filled me up. Will definitely be making this again!!!

  16. Zoe says:

    Made this the other night and laid some slices of grilled kangaroo on top. Rissoto was so good! Amazing flavours and filling!

  17. Sarah says:

    This is by far the most amazing meal I have ever made. My first risotto and a complete success. I served pan fried salmon on top with a squeeze of lemon juice and some crumbled feta.
    I’m having a dinner party just to show off this amazing meal!

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