Creamy risotto with green peas, leeks and spinach

4 servings

35 minutes

Creamy risotto with green peas, leeks, and spinach is an elegant dish of European cuisine that embodies the tenderness of flavor and richness of textures. This version of classic risotto delights with its lightness and freshness, perfectly combining the creamy consistency of Arborio rice with the brightness of vegetables. Peas add a sweet note, spinach adds a slight green bitterness, and leeks reveal a soft spiciness. Prepared with aromatic butter and delicate cream, it gains a velvety richness. Historically, risotto originated in Northern Italy but its variations spread throughout Europe. This dish is perfect for a cozy family dinner or a romantic evening, especially when paired with a glass of chilled white wine. Topped with Parmesan, it becomes a true gastronomic delight.

Energy value per serving

• Calories: 306.5
• Proteins: 8.2g
• Fats: 12.3g
• Carbohydrates: 46.9g

Ingredients

• Arborio rice: 1 glass
• Frozen green peas: 0.5 glass
• Frozen spinach: 250 g
• Leek: 50 g
• Butter: 40 g
• Black allspice: to taste
• Salt: to taste
• Water: 1.5 glass
• Cream 10%: 0.5 glass

Cooking steps

1. Chop the leek into thin half-rings (if it's hard to gauge in grams, the stem length is about 10 cm)

   Required ingredients:

   • Leek: 50 g

2. Rinse the frozen green peas under cold water. If the spinach is in slices, take 4 pieces and rinse them under cold water as well.

   Required ingredients:

   • Frozen green peas: 0.5 glass
   • Frozen spinach: 250 g

3. On high heat, melt butter in a pot, add leeks and sauté for 3 minutes while stirring constantly, then add spinach and green peas, sauté for another 5 minutes while stirring, then add rice and continue to sauté for 5 minutes while stirring.

   Required ingredients:

   • Butter: 40 g
   • Leek: 50 g
   • Frozen spinach: 250 g
   • Frozen green peas: 0.5 glass
   • Arborio rice: 1 glass

4. Pour boiled water into the pot so that it completely covers the rice and vegetables, bring to a boil over high heat, then reduce the heat to medium and cover for 10-15 minutes.

   Required ingredients:

   • Water: 1.5 glass

5. Remove the lid, taste the rice; it should be soft on top and slightly firm in the center. Most of the water should be absorbed, leaving just a little at the bottom. Increase the heat to maximum, pour in the cream, add salt, stir and taste. Add black pepper and gently stir with a spatula for about 5 minutes. When the rice is soft and only a little cream remains that hasn't absorbed, you can turn off the heat if you have a gas stove (or remove it from the hot burner if it's electric).

   Required ingredients:

   • Cream 10%: 0.5 glass
   • Salt:  to taste
   • Black allspice:  to taste

6. Let the risotto simmer covered for 5-7 minutes.

7. Can be served sprinkled with grated parmesan. Pairs well with white wine. Enjoy the taste!