Risotto with Peas + Greens

IMG_4820This is probably the most luxurious risotto I’ve ever tried! I really love this and love that it’s so decandent and creamy without any unhealthy ingredients! How is it possible?! This is really heaven sent since I’m on my really boring restrictive diet, I can’t believe I can actually have this as it tastes so good! This meal is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a thrush diet. This recipe is from Gwyneth Paltorw’s “It’s all good

Serves 4

  • 1 quart vegetable stock
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, finely diced
  • 1 leek, white and light green parts only, washed and finely diced
  • 2 garlic cloves, finely minced
  • Leaves from 6 sprigs of thyme
  • Coarse sea salt
  • 1 cup Arborio rice
  • 2 cups baby spinach
  • 1 cup fresh english peas (or you can use frozen peas) (I had to cut this out due to my thrush diet)
  • 1/4 cup roughly chopped fresh basil
  • Freshly ground black pepper

Warm the vegetable stock in a small pot and set it on the back burner over a low heat.

Using a microplane grater or a zester, zest the lemon and set the zest aside. Cut the lemon in half, juice it and set the juice aside.

Meanwhile, heat the olive oil in a large, heavy pot set over a high heat. Add the onion and leek, turn the heat down to medium and cook until the vegetables just begin to soften, about 5 minutes. Add the garlic and thyme along with a big pinch of salt and cook until all the aromatics are aromatic(!), another 2 minutes. Turn the heat to high, add the rice and the reserved lemon juice and stir to combine all the ingredients. Cook until the lemon juice is just evaporated and then stir in a ladleful of the warm stock. Continue to stir the risotto until the stock is absorbed, then stir in another ladleful of stock. Continue until the rice is cooked through and you’ve used all your stock, about 20 minutes. The rice should be luxuriously creamy and rich. Stir in the reserved lemon zest, the greens and peas and the basil and some pepper. Serve.

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