Creamy Risotto with Green Peas, Leeks, and Spinach

Risotto | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy risotto with green peas, leeks, and spinach

Ingredients

Arborio rice - 1 cup
Frozen green bean pods - ½ cup
Frozen spinach discs - 8.8 oz
Leek - 1.8 oz
Butter - 1.4 oz
White Pepper (whole) - to taste
Salt - to taste
Water - 1½ cups
10% cream - ½ cup

Step by Step guide

Step 1

Chop the leek into thin half-rings (if you're unsure about the weight, the length of the stalk is about 10 cm).

Step 2

Rinse the frozen green peas under cold water. If the spinach is in discs, take 4 pieces and rinse them under cold water as well.

Step 3

In a pot over high heat, melt the butter, add the leek, and sauté for about 3 minutes while stirring constantly. Then add the spinach and green peas, and sauté for another 5 minutes, stirring occasionally. Next, add the rice and continue to sauté for 5 minutes while stirring.

Step 4

Pour in the boiled water so that it completely covers the rice and vegetables, bring to a boil over high heat, then reduce the heat to medium and cover with a lid for 10-15 minutes.

Step 5

Remove the lid, taste the rice; it should be soft on the outside and slightly firm in the center. Most of the water should be absorbed, with just a little left at the bottom. Increase the heat to maximum, pour in the cream, add salt, stir, and taste. Add black pepper, and gently stir with a spatula for about 5 minutes. When the rice becomes soft and only a little cream remains that hasn't been absorbed, you can turn off the heat if you have a gas stove (or remove from the hot burner if it's electric).