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Spinach + Pea Risotto

30 Minute Spinach + Pea Risotto. Lush flavours, super healthy and topped with cheese, yum!

Serves: 4 Time: 30 minutes


Fresh Ingredients

  • 2 Tablespoons Butter

  • 1 Shallot, chopped

  • 450g Spinach, roughly chopped

  • 30g Parmesan, grated

Other Ingredients

  • 60ml Dry White Wine (optional - or use more broth)

  • 180ml Vegetable Broth

  • 180g Risotto Rice

  • 150g Frozen Peas


  1. Heat oven to 200°C. Heat the butter in a medium oven-proof pot over high heat. Add the shallots and season. Stir often until the shallots are translucent.

  2. Add wine and cook, stirring, until the wine has almost evaporated, around 3 mins.

  3. Next add the broth and rice and bring to boil.

  4. Cover the pot and pop it into the oven. Cook until the rice is tender and creamy, 20 to 25 minutes.

  5. Add the peas, spinach, Parmesan and some more seasoning to the pot and mix gently to combine.If the risotto is too thick, feel free to add a little more water.

  6. Sprinkle with additional Parmesan before serving.


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Hope you loved it!

Rosie ❤️


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