Loaded with spinach and peas, this easy risotto is a tasty vegetarian option. It's a great midweek go-to.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Easiest ever spinach and pea risotto. With only five ingredients, this is truly the easiest-ever spinach and pea risotto, plus it's on the table in just 30 minutes. Get started by pouring the stock and water into a saucepan or stock pot. Bring it to a gentle simmer over medium heat. Next, spray a large saucepan witho live oil spray and place over medium-low heat. Add the rice and cook, stirring, for one minute or until the grains appear glassy. Add a ladleful of stock mixture, about half a cup, to the rice. Cook, stirring, for two to three minutes or until the liquid is absorbed. Continue adding the liquid, a ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. After about 20 minutes, the rice should be tender yet firm to bite and the risotto should look nice and creamy. When the rice is almost ready, place the peas in a heatproof bowl and pour over enough boiling water to cover. Let them stand for two minutes, then drain well. Add them to the risotto with some baby spinach and parmesan. Stir until combined. Divide the risotto among bowls to serve. This simple risotto is great for busy weeknights. It's a warming meal the whole family will love.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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).
Step 3
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.
Loaded with spinach and peas, this easy risotto is a tasty vegetarian option. It's a great midweek go-to.
Method
Step 1
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.
Step 2
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).
Step 3
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.
