Easiest-ever spinach and pea risotto

Loaded with spinach and peas, this easy risotto is a tasty vegetarian option. It's a great midweek go-to.





  • 4 cups (1L) Coles Real Vegetable Stock
  • 1 1/2 cups (300g) arborio rice
  • 2 cups (240g) frozen peas
  • 120g pkt Coles Australian Baby Spinach
  • 1/2 cup (40g) finely grated parmesan



Heat the stock and 1 cup (250ml) water in a saucepan over medium heat. Bring to a gentle simmer. Heat a greased saucepan over medium-low heat. Add the rice and cook, stirring, for 1 min or until the grains appear glassy. 


Add 1/2 cup (125ml) of the stock mixture to rice in the pan. Cook, stirring, for 2-3 mins or until the liquid is absorbed. Repeat with the remaining stock mixture, stirring constantly and allowing liquid to be absorbed before adding more, until rice is creamy and tender yet firm to the bite (this should take about 20 mins). 


Place the peas in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins. Drain well. Add the peas to the rice mixture with spinach and parmesan. Stir to combine and season to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.