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Restaurants›Bathwick Boatman 🇪🇺›Risotto Of Peas, Spinach, Zucchini & Artichoke, Grana Cheese Served With A Salad Of Tomato & Toasted Pine Nuts Recipe

Risotto Of Peas, Spinach, Zucchini & Artichoke, Grana Cheese Served With A Salad Of Tomato & Toasted Pine Nuts Recipe

Name: Bathwick Boatman 🇪🇺s Risotto Of Peas, Spinach, Zucchini & Artichoke, Grana Cheese Served With A Salad Of Tomato & Toasted Pine Nuts Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups arborio rice; 1.2 liters vegetable stock; 0.25 cups dry white wine; 2 tbs olive oil; 2 tbs unsalted butter; 1 item small yellow onion, finely diced; 2 item garlic cloves, minced; 1 item zucchini, medium, diced (about 1 cup); 1 cup frozen peas, thawed; 1 cup cooked artichoke hearts, quartered (jarred or steamed); 2 cups baby spinach, roughly chopped; 3 tbs grana padano or parmesan, finely grated; 1 tsp lemon zest; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 cups ripe vine tomatoes or heirloom, cut into wedges; 3 tbs pine nuts; 1.5 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 6 leaves fresh basil leaves, torn; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs plant-based butter or additional olive oil (replace butter); 2 tbs nutritional yeast (in place of grana for vegan)

Inspired by Bathwick Boatman 🇪🇺

Time45m

Serves4

(v) (Vg option available)

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Ingredients

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Risotto

1 1/2 cups arborio rice

5.07 cup (1.2 liters) vegetable stock

1/4 cups dry white wine

2 tbs olive oil

2 tbs Unsalted butter

1 item small yellow onion, finely diced

2 item Garlic cloves, minced

1 item zucchini, medium, diced (about 1 cup)

1 cup frozen peas, thawed

1 cup cooked artichoke hearts, quartered (jarred or steamed)

2 cups baby spinach, roughly chopped

3 tbs grana padano or parmesan, finely grated

1 tsp Lemon zest

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Tomato & toasted pine nut salad (to serve)

2 cups ripe vine tomatoes or heirloom, cut into wedges

3 tbs Pine nuts

1 1/2 tbs extra-virgin olive oil

1 tsp red wine vinegar

6 leaves fresh basil leaves, torn

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Optional / Vg swap

2 tbs plant-based butter or additional olive oil (replace butter)

2 tbs nutritional yeast (in place of grana for vegan)

Method

Risotto

Prepare stock

Keep the vegetable stock hot in a saucepan over low heat. Having warm stock helps the rice cook evenly.

Sauté aromatics

In a wide heavy-bottomed pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5–6 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Toast rice

Add the arborio rice to the pan and stir to coat the grains in the oil/butter. Cook, stirring constantly, for 1–2 minutes until the edges of the rice become translucent and it smells slightly nutty.

Deglaze

Pour in the white wine and stir until mostly absorbed by the rice.

Add stock gradually

Add a ladle (about 120 ml) of the hot vegetable stock to the rice and stir gently. When the liquid is mostly absorbed, add another ladleful. Continue adding stock, one ladle at a time, stirring every 1–2 minutes, keeping the mixture at a gentle simmer. This process should take about 18–20 minutes in total. Taste a grain after 16 minutes; the rice should be tender with a slight al dente core.

Cook vegetables separately

While the risotto cooks, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the diced zucchini and a pinch of salt. Sauté, stirring occasionally, until zucchini is lightly browned and just tender, 4–5 minutes. Add the artichoke quarters and cook 2 minutes to warm through. Stir in the peas for 1 minute just to heat. Remove from heat.

Finish risotto

When the rice is just about done (after about 16–18 minutes and most stock used), stir in the cooked vegetables, chopped spinach, lemon zest, remaining 1 tablespoon butter, and grated grana padano. Stir constantly for 1–2 minutes; the residual heat will wilt the spinach and create a creamy texture. If the risotto seems too thick, add 2–4 tablespoons of warm stock to loosen it to a creamy consistency. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Rest

Remove the pan from heat and let the risotto rest, covered, for 2 minutes to settle. Taste and adjust seasoning.

Vegan option

If making vegan: substitute the butter with plant-based butter or extra olive oil and replace grated grana with nutritional yeast (2 tbs) added at the finishing stage.

Tomato & toasted pine nut salad (to serve)

Toast pine nuts in a small dry skillet over medium heat, shaking the pan, until golden and fragrant, 2–3 minutes. Watch closely to avoid burning. Transfer to a small plate to cool.

In a mixing bowl combine the tomato wedges, torn basil leaves, toasted pine nuts, extra-virgin olive oil and red wine vinegar. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss gently to combine and let sit for 5 minutes to marry flavors.

Just before serving, give the salad a final toss and taste for seasoning.

To serve

Spoon the risotto into warmed shallow bowls. Place a generous spoonful of the tomato & pine nut salad alongside or on top as preferred.

Finish with an extra sprinkle of grated grana or a dusting of nutritional yeast for vegan option, and a drizzle of olive oil if desired.