The vegetarians are knocking on the door & you’ve only prepped peppered steak with brandy sauce! What to do?
Dawid comes to the rescue with quick and easy pea & spinach risotto Recipe for under £5. Serves 4 We knocked up this for lunch the other day – done in a jiffy!
To make a true Risotto you will have to use Arborio Rice. It is available from any good supermarket and is notexpensive. Its grown in Northern Italy and its quality is superb and because Risotto is stirred constantly for 20 min the end product will have a creamy consistency. The beautiful think about Risotto is that you can almost add anything to it and it will be delicious. One golden rule though, make sure your Risotto is not dry, you can always add a little more liquid just before serving because dry Risotto is not nice at all.
Ingredients:
200 ml Arborio Risotto (Waitrose)
1 Small Onion
100g Parmesan (or more)
100 ml White Wine
30 g Butter
10 ml Olive Oil
500 ml Vegetable Stock
2 Big Hand-fulls of Spinach
Half cup of Peas (can be frozen)
salt & Perpper
1. Heat the olive oil in a wide pan, add onion until it is translucent then add the rice and stir for 3 min.
2. Pour in the wine and stir until the liquid evaporates.
3. Add a ladle of hot stock and stir over low heat continuously, adding ladles of stock as it absorbs. This will take about 15min
4. Once all the stock has been used add
the peas and fresh spinach , stir over lower heat for 2 min, season and remove from the heat.
5. Grate Parmesan into the Risotto and
over it and serve.
Total Cost: £7
Peas not enough to satisfy your hunger? Why not try our Risotto Nero & Garlic Squid Recipe served with an Araldica La Luciana Gavi?
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