Creamy Risotto with Peas and Greens

I had this risotto for the first time last year when I was at a cycling camp in Spain.  We were all blown away at how creamy this dish is without any cheese or cream.  There is a wonderful alchemy that takes place between the starch from the rice and the lemon juice that gives the dish its wonderful creamy texture.

I was inspired to make this dish  after finding English peas at Whole Foods. I wanted to prepare something that was like Spring and this certainly is with all of the fresh herbs, young greens,  peas and fresh lemon. Be sure to have a nice glass of wine while making this dish because you are going to be standing at the stove stiring your arm off for a good 20 minutes.   This recipe comes from Gwnyeth Patrow's cookbook "It's All Good." Get the book here.

Ingredients

  • 1 liters vegetable stock
  • 2 teaspoons extra virgin olive oil
  • 1lemon
  • 1/2 onion, finely diced
  • 1 leek. white and light green parts only. Finely diced
  • 2 garlic cloves, finely minced
  •  leaves from 6 sprigs of thyme
  •  coarse sea salt
  • 1 cupsrisotto (or Arborio) rice
  • 2 cups spinach or arugula
  • 1cup fresh or frozen peas
  • 1/4 roughly chopped fresh basil
      

Instructions

  1. To make the vegetable stock, easily use 4 vegetable cubes with 2 litres of water. Set the pan on a back burner over low heat.
  2.  Zest the lemon and set aside.
  3.  Cut the lemon in half, juice it, and set aside as well.
  4. Heat the olive oil in a large, heavy pot and set over high heat.
  5.  Cut the onion and leek and add to the olive oil. Turn over to medium heat, and cook until the vegetables begin to soften, about 5 minutes.
  6. Add the minced garlic and thyme with a big pinch of salt, and cook for another 2 minutes.
  7.  Turn the heat to high, add the rice, the lemon juice and a good pinch of salt, and stir to combine all the ingredients.
  8.  In the meanwhile, chop the spinach roughly.
  9.  Cook until the lemon juice is almost totally absorbed by the rice, and than add a ladleful of stock.
  10.  Continue in this manner until the rice is cooked through, and you have used all your stock. (about 20 min)
  11.  Stir in the reserved lemon zest the spinach and the peas, the basil and lot’s of freshly ground pepper.

 

Serve immediately!