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Spinach & Pea Risotto with Parmesan Crisp

Spinach & Pea Risotto with Parmesan Crisp: A Creamy Delight!

  • Author: Chef Hicham
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A creamy and delicious Spinach & Pea Risotto topped with crispy Parmesan for an elegant touch.

Ingredients

Scale
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup fresh spinach, roughly chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup grated Parmesan cheese, plus more for crisps
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Warm the vegetable stock and water together in a saucepan over low heat, keeping it gently simmering.
  2. In a separate large skillet, heat the olive oil over medium heat.
  3. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  4. Incorporate the minced garlic and sauté for another minute until fragrant.
  5. Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until it takes on a slight golden hue.
  6. Pour in the white wine, stirring continuously until the rice absorbs most of the liquid.
  7. Gradually add the warmed stock mixture, one ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more, for about 18-20 minutes.
  8. Once the rice is nearly done, fold in the chopped spinach and thawed peas, cooking for an additional 2-3 minutes until heated through.
  9. Remove from heat and mix in the grated Parmesan cheese, seasoning with salt and pepper to taste.
  10. For the crispy Parmesan garnish, preheat the oven to 400°F and line a baking sheet with parchment paper.
  11. Drop small mounds of grated Parmesan cheese onto the sheet, ensuring they are spaced apart, and bake for 5-7 minutes until golden and crispy.
  12. Allow the crisps to cool before lifting them off the parchment.
  13. Serve the risotto warm, garnished with fresh parsley and topped with the Parmesan crisps.

Notes

  • Ensure the stock is kept warm throughout the cooking process for best results.
  • Adjust the seasoning according to your taste preferences.
  • For a vegan version, substitute Parmesan with a vegan cheese alternative.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 15mg

Keywords: Spinach & Pea Risotto, Parmesan Crisp, Creamy Risotto

Find it online: https://nannyisrecipes.com/spinach-pea-risotto-parmesan-crisp-recipe/