نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

أرزّ مع جبنة الماسكربونه والبازلاء الخضراء

Italian 15 Mins Prep · 30 Mins Cook

Bring a pot of water to a boil.
Blanch the peas, courgettes and spinach for 1 minute then immediately refresh them in iced water. Drain and place in a blender with 100ml of water. Blitz until smooth and set aside.
Finely chop the leeks and garlic.
To make the risotto, place a medium-sized saucepan over a low heat. Add in the olive oil then the leeks and garlic along with a pinch of salt. Sweat for 2 minutes until translucent. Stir in the rice and continue to cook over a low heat for 3 minutes, until the grains of rice appear shiny. Pour in the non-alcoholic white wine and stock. Stir and bring to a gentle simmer with only one bubble breaking the surface every minute. Season with salt and pepper then cover with a lid and leave to cook for 20 minutes. Check every few minutes that it is not boiling.
After 20 minutes of cooking, beat the rice vigorously for 5 minutes. Add the pea purée, 40g of Parmigiano Reggiano, pepper, mascarpone and a squeeze of lemon juice.
Season with more salt, if necessary, sprinkle with Parmigiano Reggiano and serve immediately.