Spinach, Lemon and Pea Risotto

Spinach, Lemon and Pea Risotto (gf) (v)

Channelling all the Mediterranean flavours of a spanakopita.

You probably need to double the quantities in this recipe as this is designed to make 1 generous portion.

•   2 teaspoons olive oil

•   1 teaspoon butter

•   1 small leek, thinly sliced

•   2 cloves garlic, crushed

•   1 teaspoon dried mint or dill

•   ½ teaspoon freshly grated nutmeg

•   1 teaspoon sea salt

•   ground pepper

•   ½ cup risotto rice

•   ½ cup white wine, optional

•   1¾ cups vegetable stock or water, hot

•   ½ cup frozen peas, thawed

•   big handful baby spinach leaves

•   ½ cup grated parmesan

•   2 teaspoons finely grated lemon zest

•   1 tablespoon lemon juice

•   2 tablespoons cream or sour cream

Instructions:

1.  Heat the oil and butter in a small frying pan and add the leek, garlic, mint and nutmeg. Add the salt and a good grind of pepper, cover and cook for 8 minutes, stirring occasionally until soft. Add a splash of water if the pan is too dry.

2.  Stir in the rice then add the wine, if using, and cook until most of the liquid has been absorbed.

3.  Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity.

4.  When the risotto is tender to the bite and has a creamy consistency (about 20 minutes), stir in the peas and spinach until wilted then stir through the parmesan, lemon zest and juice, and the cream. Season if needed.

MAKES 1 GENEROUS SERVE