Description
This Spinach & Pea Risotto with Parmesan Crisp is a creamy, comforting dish that combines tender Arborio rice with fresh spinach and sweet peas, enhanced by the savory depth of Parmesan cheese and white wine. The dish is finished with crisp Parmesan toppings for a delightful contrast in texture, perfect for a satisfying vegetarian meal ready in just 40 minutes.
Ingredients
Scale
Broth
- 2 cups vegetable broth
- 1 cup water
Risotto
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup fresh spinach, chopped
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Parmesan Crisps
- Additional grated Parmesan cheese (about 6 tablespoons)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare Broth: In a medium saucepan, combine the vegetable broth and water. Bring to a simmer over low heat and keep warm throughout the cooking process to ensure even absorption by the rice.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute, releasing fragrant aromas.
- Toast Rice: Add Arborio rice to the skillet and cook while stirring frequently for about 2 minutes, allowing the rice to lightly toast and coat with the oil and aromatics.
- Add Wine: Pour in the dry white wine and stir continuously until it is mostly absorbed by the rice, which adds depth and acidity to the dish.
- Cook Risotto: Begin adding the warm broth mixture one ladleful at a time to the rice, stirring frequently. Wait until each ladleful is mostly absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy and cooked to al dente texture.
- Add Vegetables: Stir in the chopped fresh spinach and thawed peas, cooking for 2-3 minutes until they are heated through and the spinach has wilted.
- Finish with Cheese and Seasoning: Remove the skillet from heat and mix in the grated Parmesan cheese. Season the risotto with salt and pepper to taste, stirring well to combine.
- Make Parmesan Crisps: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese (about 1 tablespoon each) spaced apart on the sheet. Bake for 5-7 minutes until golden and crisp. Allow to cool before removing from the sheet.
- Serve: Spoon the risotto into serving bowls, garnish with freshly chopped parsley, and top with the crispy Parmesan crisps for added texture and flavor contrast.
Notes
- Use warm broth when adding to rice to maintain cooking temperature and prevent interruptions in the cooking process.
- Do not rush adding the broth; stirring and gradual addition ensure creamy risotto texture.
- For a vegan version, substitute Parmesan with a vegan cheese alternative and omit crisps or prepare vegan crisps.
- Make Parmesan crisps in advance and store in an airtight container for up to 2 days.
- The dish pairs well with a light green salad or crusty bread for a complete meal.
