Spinach and pea risotto

Name: Spinach and pea risotto
Yield: 4
Ingredients: 50 g Butter; 1 ½ Ltr Vegetable stock; 1 Onion, chopped; 2 Garlic cloves, sliced; ½ tsp Chilli flakes; 1 ½ cups Arborio rice; 1 ½ cups Dry white wine; 100 g Baby spinach (Main); 1 cup Frozen peas (Main); ½ cup Parmesan cheese, finely grated; 1 Onion; 2 stalks Celery; 1 Carrot; 2 Garlic cloves; 1 Tbsp Black peppercorns; 3 Bay leaves; 2 ½ Ltr Water

for 4 people

NZ Herald

Ingredients

50 g	Butter
1 ½ Ltr	Vegetable stock
1	Onion, chopped
2	Garlic cloves, sliced
½ tsp	Chilli flakes
1 ½ cups	Arborio rice
1 ½ cups	Dry white wine
100 g	Baby spinach (Main)
1 cup	Frozen peas (Main)
½ cup	Parmesan cheese, finely grated

Vegetable stock (or buy ready-made)

1	Onion
2 stalks	Celery
1	Carrot
2	Garlic cloves
1 Tbsp	Black peppercorns
3	Bay leaves
2 ½ Ltr	Water

Directions

Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onions, garlic and chilli and cook for 5 minutes or until softened.
Add the rice and wine and cook for 1-2 minutes or until the wine is absorbed. Gradually add the stock, 1 cup at a time, stirring continuously, for 25-30 minutes or until the rice is cooked.
Add the peas and spinach and cook for 2 minutes or until the spinach is wilted. Stir through the parmesan to serve.

Vegetable stockMaking your own stock is easy. Keep it in the freezer for soups, stews, risottos and stir-fries. Bring to the boil, cover and simmer for 1 hour. Stir through salt and pepper, strain and allow to cool. Freeze in containers or snaplock bags for up to 6 months.