Risotto with Peas & Greens


It’s one thing to love a cookbook for a couple of its star recipes, but it’s another thing entirely when that book becomes more of a bible. Such is Gwyneth Paltrow’s latest release, It’s All Good. Filled with an endless selection of healthy, nourishing meals, it deliver precisely what the title promises, recipes that are all good.

This Risotto with Peas and Greens has all the frills and trimmings one expects from a great Risotto but without any of the extras that leave you feeling heavy or full. In other words, a rich creamy texture without any cream, cheese, butter or wine. It takes some serious muscle and dedicated stirring to get you there, but I can promise you, the end result is worth the effort xx



Risotto with Peas and Greens
Adapted from It’s All Good By Gwyneth Paltrow
(Serves 4)

Approx 1 litre of boiled vegetable or chicken stock
1 lemon juiced and zest
2 tablespoons extra virgin olive oil
1/2 yellow onion finely diced
1 leek finely sliced
1 garlic clove finely minced
Leaves from 6 sprigs of thyme
Sea Salt
1 cup Arborio rice
2 cups baby spinach
1 cup peas (fresh or frozen)
1/4 cup basil chopped
Freshly ground black pepper

In a large fry pan, heat the olive oil. On medium heat add the leek and onion, cook until vegetables soften, approx 5 min. Add the garlic, thyme and a pinch of salt, continue to cook until fragrant, approx 2 min. Turn heat to high, add the rice and lemon juice, stir to combine. Once lemon juice has evaporated add a cup of warm stock. Continue to stir the risotto until the stock is absorbed, then add another cup of stock. Repeat this process until all the stock has been used, around another 20 minutes of adding and stirring. Once the rice looks rich and creamy (and your arm is ready to break off), stir in the lemon zest, spinach, peas, basil and some ground pepper. Then voila, ready to serve xx


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