Spinache & Sweet Pea Risotto Recipe
arborio rice, saffron, kale, parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer and add the saffron threads. Keep warm on low heat.
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Toast the Rice
Add the Arborio rice to the skillet and stir to coat in the oil. Toast for about 2-3 minutes until the rice is slightly translucent.
Add Broth Gradually
Begin to add the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
Incorporate Vegetables
Once the rice is cooked, stir in the chopped spinach, sweet peas, and kale. Cook for an additional 3-5 minutes until the greens are wilted and tender.
Finish with Cheese
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Serve
Serve immediately, garnished with additional Parmesan cheese if desired.