Amazingly Creamy Risotto With Peas & Greens

1. 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. 2

   Zest the lemon and set aside.

3. 3

   Cut the lemon in half, juice it, and set aside as well.

4. 4

   Heat the olive oil in a large, heavy pot and set over high heat.

5. 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. 6

   Add the minced garlic and thyme with a big pinch of salt, and cook for another 2 minutes.

7. 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. 8

   In the meanwhile, chop the spinach roughly.

9. 9

   Cook until the lemon juice is almost totally absorbed by the rice, and than add a ladleful of stock.

10. 10

    Continue in this manner until the rice is cooked through, and you have used all your stock. (about 20 min)

11. 11

    Stir in the reserved lemon zest the spinach and the peas, the basil and lot's of freshly ground pepper.

12. 12

    Serve immediately!

* Per serving · 4 servings · Values may vary.

No additional tips available.