Creamy Risotto with Green Peas, Leeks, and Spinach
Risotto • European
Description
Creamy risotto with green peas, leeks, and spinach
Ingredients
- Arborio rice 1 cup
- Frozen green bean pods ½ cup
- Frozen spinach discs 10 oz
- Leek 0 oz
- Butter 0 oz
- White Pepper (whole) to taste
- Salt to taste
- Water 1½ cups
- 10% cream ½ cup
Step-by-Step Guide
Step 1
Chop the leek into thin half-rings (if you're unsure about the weight, the length of the stalk is about 10 cm).
Step 2
Rinse the frozen green peas under cold water. If the spinach is in discs, take 4 pieces and rinse them under cold water as well.
Step 3
In a pot over high heat, melt the butter, add the leek, and sauté for about 3 minutes while stirring constantly. Then add the spinach and green peas, and sauté for another 5 minutes, stirring occasionally. Next, add the rice and continue to sauté for 5 minutes while stirring.
Step 4
Pour in the boiled water so that it completely covers the rice and vegetables, bring to a boil over high heat, then reduce the heat to medium and cover with a lid for 10-15 minutes.
Step 5
Remove the lid, taste the rice; it should be soft on the outside and slightly firm in the center. Most of the water should be absorbed, with just a little left at the bottom. Increase the heat to maximum, pour in the cream, add salt, stir, and taste. Add black pepper, and gently stir with a spatula for about 5 minutes. When the rice becomes soft and only a little cream remains that hasn't been absorbed, you can turn off the heat if you have a gas stove (or remove from the hot burner if it's electric).
Step 6
Let the risotto simmer under the lid for 5-7 minutes.
Step 7
Serve sprinkled with grated Parmesan. Pairs well with white wine. Enjoy the flavor!
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
