This technique of making risotto is a great way to avoid standing at the stove for 30 minutes stirring. It creates a lovely creamy risotto with minimal effort
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 518 |
| Fat | 28.2g |
| Saturates | 8.9g |
| Protein | 15.5g |
| Carbs | 55.1g |
| Sugars | 4.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring 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.
