Green Pea + Spinach Risotto
This makes for a perfect pre-workout meal that nourishes your body without weighing you down. Rich in antioxidants and packed with protein and iron for sustained energy.
60 g (2 oz) raw carnaroli rice
2 cups good-quality vegetable or chicken stock, hot
250 g (8 oz) peas
2 large handfuls baby spinach leaves
black pepper, to taste
freshly chopped parsley
Sauté onion in 2 teaspoons olive oil over a medium heat until soft.
Add the rice and stir through for 1 minute.
Add 1 up of stock and stir through the rice then continue stirring until the rice has absorbed some of the stock and thickened.
Add 1 more cup of stock and simmer, stirring over a medium to low heat until the rice is tender but not soft.
Blanch the peas for 1 minute in boiling water then drain.
Place half the peas in a high-performance blender or food processor and puree with the spinach until smooth.
Add the pea and spinach puree along with the remaining peas to the risotto and stir through.
Heat through for 3 minute or until the risotto is thick and creamy. Your risotto should be lovely and soupy – not too thick.
Season with black pepper and stir through a little grated parmesan.
Serve on shallow plates, topped with extra grated parmesan and chopped parsley.
Notes: Stir through pesto in place of adding chopped parsley.