A classic risotto with a fresh twist, brought by peas and baby spinach, which are blitzed into a vibrant purée, keeping the colour and sweetness alive.
1. Blanch peas and spinach in boiling water for 2 minutes, drain, and blitz with a ladleful of stock to a smooth purée. Set aside.
2. Sauté onion and garlic in olive oil for 5 minutes until soft. Add rice and toast for 1 minute.
3. Pour in wine and stir until absorbed. Add stock one ladle at a time, stirring constantly, about 18–20 minutes.
4. When rice is al dente, remove from heat. Stir in pea purée, butter, and parmesan.
5. Season with salt, pepper, and a pinch of nutmeg. Rest for 2 minutes before serving.Shared by Andreia