Method
Ingredients
Ingredients
- 175g Tilda Arborio Risotto Rice
- 2 tbsp olive oil, divided
- 1 onion, finely chopped
- ¼ tsp sugar
- 350g chopped spinach
- 150g sugar snap peas, trimmed
- 2 tbsp minced fresh or 2 tsp dried rubbed sage
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 1 garlic clove, minced
- 190ml water
- 1 can (approx 410ml) vegetable broth (or a gluten free alternative)
- 60ml dry white wine
- 60g grated fresh Parmesan cheese (or a gluten free alternative)
Method
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Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; sauté for 30 seconds.
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Stir in spinach, peas, sage, salt, pepper and garlic; sauté for 30 seconds or until the spinach wilts. Remove the spinach mixture from pan and set aside.
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Bring the water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
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Heat 1 tbsp of oil in a large saucepan; add the Arborio rice. Cook for 5 minutes, stirring constantly.
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Stir in the wine and cook until it is absorbed, stirring constantly.
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Stir in 120ml of the broth mixture; cook for 4 minutes or until the liquid is nearly absorbed, stirring constantly.
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Add remaining broth mixture, 120ml at a time, stirring constantly, until each portion of broth is absorbed before adding the next (this should take about 22 minutes in total).
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Stir in spinach mixture and Parmesan cheese; cook 1 minute or until thoroughly heated and then serve.
