Description
A creamy and flavorful Spinach & Pea Risotto enhanced with the nutty richness of Parmesan cheese and topped with crispy Parmesan crisps. This comforting vegetarian dish is perfect for a satisfying weeknight dinner or a special occasion meal, combining tender Arborio rice with fresh spinach, sweet peas, and aromatic garlic and onions.
Ingredients
Scale
Broth:
- 2 cups vegetable broth
- 1 cup water
Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup fresh spinach, chopped
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Parmesan Crisps:
- Additional grated Parmesan cheese (about 1 tablespoon per crisp)
Garnish:
- Fresh parsley, chopped
Instructions
- Prepare Broth: In a medium saucepan, combine the vegetable broth with water and bring it to a low simmer on the stove. Keep it warm throughout the cooking process to ensure proper absorption into the rice.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until it becomes translucent, approximately 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Toast Rice: Add Arborio rice to the skillet and stir frequently for about 2 minutes. Toasting the rice helps release starch for the creamy texture.
- Add Wine: Pour in the dry white wine and continuously stir until the wine is mostly absorbed by the rice, enhancing its flavor.
- Cook Risotto: Begin adding the warm broth mixture one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18-20 minutes until the rice is creamy and al dente.
- Incorporate Vegetables: Stir in chopped fresh spinach and thawed peas. Cook for an additional 2-3 minutes until the greens wilt and the peas are heated through.
- Finish Risotto: Remove the skillet from the heat. Mix in grated Parmesan cheese and season with salt and pepper to taste for a rich, savory finish.
- Prepare Parmesan Crisps: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds (about 1 tablespoon each) of grated Parmesan cheese spaced apart on the sheet.
- Bake Crisps: Bake the cheese mounds for 5-7 minutes until they turn golden and crisp. Allow them to cool completely on the baking sheet before removing to prevent breaking.
- Serve: Plate the warm risotto garnished with chopped fresh parsley and topped with the crispy Parmesan crisps for added texture and flavor.
Notes
- Use warm broth to ensure that the cooking temperature remains steady and the rice cooks evenly.
- You can substitute the dry white wine with additional broth if preferred.
- For a richer risotto, stir in a small knob of butter along with the Parmesan cheese.
- Parmesan crisps can be stored in an airtight container for several days if made ahead.
- Stirring frequently is key to achieving a creamy risotto texture.
