Leek, Pea, and Spinach Risotto
Smooth, creamy and cozy
-
50 minutes
-
Serves 4
90 mins
Serves 2
What you'll need…
- 1kg baking potatoes
- 1kg sliced spring onions
- 200g spinach
- 1 large onion
- 4 cloves garlic
- 150g white wine
- 500g double cream
- 1g bicarbonate of soda
- Salt & white pepper to taste
The method
1
Bake your potatoes for 1 hour at 160°C.
2
Finely slice and wash the spring onions, then chop the onion and garlic.
3
In a medium pan, add a little oil and your chopped garlic, onion, spring onion and bicarbonate of soda.
4
Add white wine and cook for a further 5 minutes.
5
Add cream and bring to the boil, then add the chopped baked potatoes and cook for a further 20 minutes.
6
Add washed spinach before blending in a food processor.
7
Garnish with a dash of cream and top with some chopped spring onion. Enjoy!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Easy Cheesy Vegetarian
