Spinache & Sweet Pea Risotto Recipe
arborio rice, saffron, kale, parmesan
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Add the saffron threads and let them steep.
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2-3 minutes until the rice becomes slightly translucent.
Add Broth Gradually
Pour in a ladle of the warm vegetable broth into the rice, stirring constantly until the liquid is absorbed. Continue adding broth, one ladle at a time, and stirring until each addition is absorbed before adding more. This process should take about 18-20 minutes.
Incorporate Vegetables
When the rice is creamy and al dente, stir in the chopped kale, fresh spinach, and sweet peas. Cook for an additional 5 minutes until the greens are wilted and the peas are heated through.
Finish with Cheese
Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Serve
Serve the risotto warm, garnished with additional Parmesan cheese if desired.