Risotto Primavera

🧂 Ingredients

• 1 1/2 cups Peas
• 1 cup baby Spinach
• 2 tbsp olive oil
• Salt and pepper

  to taste
• 5 cups chicken or veg stock
• 2 cups arborio rice
• 3 medium shallots

  small diced
• 5 garlic cloves

  finely diced
• 1/4 cup white wine
• 1/4 lb butter
• 1/2 cup Parmesan cheese

  more as needed
• 1/2 cup Peas
• Cup micro greens

  optional
• Chives

  chopped

Instructions

• 1 Parboil the peas, for about 3 minutes in boiling water and blanch in ice bath
• 2 Blend the peas, spinach, olive oil, salt & pepper, and broth (if needed), until
  smooth.
• 3 Thin with stock if too thick
• 4 warm stock in a sauce pan
• 5 Heat 2 tbsp olive oil
• 6 Sauté shallots, and garlic in heated oil
• 7 Put in rice, and toast lightly in the oil, garlic shallot mix
• 8 Deglaze with white wine
• 9 Slowly add warm stock and stir mixture with wooden spoon to start breaking down
  starches
• 10 Continue adding stock until mixture is creamy
• 11 Add purée, butter, and Parmesan cheese
• 12 Make sure you have a cream consistency
• 13 Garnish with hot and cold garnishes

Nutrition Info