A lovely creamy risotto, excellent for a cool evening with a crusty baguette! For extra flavour add in some fresh mushrooms and garlic.
400ml chicken stock
3 tbsp olive oil
1 onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach, trimmed, cleaned, dried, and finely chopped
280g frozen peas, thawed
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tbsp butter
In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add onion and season with salt and pepper. Cook for 3-5 mins, stirring occasionally, until softened.
Add rice and cook for 1-2 mins, stirring until well coated. Add wine; cook for a further minute, stirring until absorbed.
Add 2 cups of hot broth mixture, simmer over medium-low heat for 5-7 mins, stirring occasionally until absorbed. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).
Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.