Sweet Pea Risotto

One of my favorite recipes to make with fresh green peas is risotto. I have a more traditional recipe that I usually make, but this year, I switched things up a bit for a less carb intensive recipe, and loved it. Make sure to use a stock that is not too salty because the salt concentrates as it cooks.

Sweet Pea Risotto 
adapted from this recipe by Teresa Cutter

2 tsp olive oil
1 onion, finely diced
1/4 C Brown basmati or Wild rice
1/4 C white wine
1.5 - 2 C vegetable stock (low or salt free)
250 g shelled green peas
2 large handfuls baby spinach leaves
Black pepper to taste
Parmesan and fresh chopped parsley to serve

1. Place stock in a pot and heat on low. 
2. Heat oil over medium heat and saute onion until soft
3. Add rice and stir until it is shiny. 
4. Add the wine and stir while it evaporates.  
5. Add 1 C of the hot stock and stir until the rice has absorbed most of the liquid. 
6. Add another 1/2 C of stock and continue to stir until the mixture is thick and soupy. Test the rice to make sure it is cooked, but not mushy. If it is not cooked, add the rest of the stock and continue as above. 
7. Place the peas in a bowl and cover with boiling water. Allow to sit for 1 minute, then drain. 
8. Add half of the peas and the spinach to a blender or food processor and puree. 
9. Combine the risotto, puree, and the remaining peas and stir until heated through.
10. Season with pepper and some Parmesan and stir until melted. 
11. Serve the risotto in shallow dishes topped with Parmesan and fresh herbs.