Risotto Of Peas, Spinach, Zucchini & Artichoke Recipe

Prepare stock

Warm the vegetable stock in a saucepan over low heat; keep it at a bare simmer throughout cooking. This prevents shocking the rice when you add it.

Sweat aromatics

In a wide heavy-bottomed skillet or sauté pan, heat 1 tbs olive oil and 15 g butter over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, without browning.

Toast rice

Add the rice to the pan and stir to coat in the fat. Cook, stirring constantly, for 1.5–2 minutes until the edges of the grains look translucent and they give off a faint nutty aroma.

Deglaze with wine

Pour in the white wine and stir until it is almost fully absorbed by the rice.

Cook risotto by adding stock

Begin adding the warm stock one ladle (about 120 ml) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. This process will take about 18–20 minutes. Check rice after 15 minutes for doneness: it should be tender with a slight al dente bite. Reserve about 2–3 tbs of stock for finishing.

Prepare vegetables while rice cooks

While adding stock, in a separate skillet heat 1 tbs olive oil over medium heat. Add the diced zucchini and a pinch of salt. Sauté for 4–5 minutes until tender and lightly golden. Add the thawed peas and cook 1–2 minutes until warmed through. Add the quartered artichoke hearts just to heat and to allow flavors to combine (1–2 minutes). Remove from heat and set aside.

Finish risotto

When the rice is just cooked (creamy and slightly al dente), stir in the cooked zucchini, peas and artichokes and chopped spinach. Add the remaining 15 g butter, grated Grana Padano (reserve a little for serving), lemon zest and 1–2 tbs of the reserved warm stock to achieve a glossy, creamy texture. Stir vigorously for 1 minute until cheese is melted and spinach has wilted. Taste and adjust seasoning with salt and freshly ground black pepper (about 1 tsp pepper total). Add 1 tsp lemon juice if you want a touch more brightness.

Rest and serve

Remove from heat and let rest 1–2 minutes to thicken slightly. Spoon risotto onto warm plates and finish with extra grated Grana Padano if desired.

Toast pine nuts in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, 2–3 minutes. Transfer immediately to a plate to cool so they don’t burn.

In a bowl, combine chopped tomatoes, salad leaves, toasted pine nuts, 2 tbs extra-virgin olive oil and 1 tbs red wine vinegar (or lemon juice). Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Toss gently to combine.

To serve: place a portion of the risotto on each plate and spoon a little of the tomato and pine nut salad alongside or on top for contrast. Sprinkle extra grated Grana Padano over the risotto and finish with a small drizzle of olive oil if desired.