Preparation time: 15 minutes
Cook time: 30 minutes
- 2 tbsp Filippo Berio Mild & Light Olive Oil
- 1/2 onion, diced
- 1 celery stick, diced
- 2 garlic cloves, chopped
- 300g risotto rice
- 75ml white wine
- 1L hot vegetable stock
- 100g spinach
- 50g broad beans, blanched and podded
- 50g frozen peas
- 50g parmesan cheese
- 2 tbsp mascarpone
- 1 lemon, zest and juice
- Filippo Berio Extra Virgin Olive Oil to drizzle
In a large frying pan, heat the Filippo Berio Mild & Light Olive Oil. Fry the onion, celery and garlic on low heat until soft and translucent.
Add the rice, turn up the heat and stir well to coat the rice in the oil.
When coated, add the wine and let it bubble for a few minutes to cook out the alcohol.
Turn down the heat to medium, and begin to add the stock one ladle at a time, stirring continuously. Once fully absorbed, add more stock.
In a food processor or blender, add the spinach and 2 tbsp of the hot stock; then whizz until a smooth purée is formed.
Once the rice is almost cooked, stir in the purée, broad beans and peas, and season to taste.
Cook for another couple of minutes, stirring regularly, until the peas have cooked; then turn down the heat and stir in the Parmesan, mascarpone and lemon zest.
Check for seasoning, serve with a squeeze of lemon and a good drizzle of Filippo Berio Extra Virgin Olive Oil.