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    Pea risotto with spinach

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    Pea risotto with spinach

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4


    1 tbsp olive oil
    2 shallots, peeled and finely chopped
    1 clove garlic, peeled and crushed
    300g Arborio risotto rice
    1-1.2 litres Cooks’ Ingredients Vegetable Stock, hot
    80g baby spinach
    500g frozen petit pois, defrosted
    45g Parmigiano Reggiano or vegetarian alternative, finely grated 


    1. Heat the oil in a shallow, heavy-based saucepan or sauté pan. Add the shallots and garlic and fry gently for 3-4 minutes until soft. Add the rice, fry for a minute, then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for a further 10 minutes, gradually adding stock until roughly 200-250ml stock remains unused.

    2 Once the rice is cooked, but still retains a bit of bite, take the pan off the heat. Pour the remaining 200-250ml stock into a liquidiser with the spinach and half of the petit pois and blend until smooth. Pour this mixture into the pan with the rice and set back over a gentle heat until hot. Stir in the remaining petit pois, cook for a further 2 minutes then add the cheese and serve. Delicious with extra cheese and freshly ground black pepper on top.

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