This is the fourth post in our summer CSA recipe series from Kelsi Windmiller.
Here is a great recipe for all of the peas and spinach that have been popping up in your CSA! Risotto is a classic rice dish that cooks slowly and has a creamy consistency from the starches in the rice. The fresh greens will help lighten this dish up along with white wine and good cheese. Your kitchen will smell amazing while the rice is simmering, especially if you add white truffle oil. White truffle oil can be pricey but a little drizzle can go a long way.
3 T Unsalted Butter
2 Small Shallots Minced
1 Cup Arborio Rice
2/3 Cup White Wine
3 to 4 Cups Vegetable Broth
1/2 Cup Shredded Pecorino Romano Cheese
1 Cup Fresh Peas
3 Cups Chopped Spinach
1/2 Cup Chopped Parsley
Salt + Pepper To Taste
White Truffle Oil (optional)
In a large skillet, melt the butter and saute the shallots until translucent. Add the rice and stir until slightly toasted, this will add more flavor to the dish. Add the wine and let cook until all of the liquid is absorbed. Turn heat down to low and stir in one cup of broth until completely absorbed. Add more in half cup increments until rice is al dente (30-40 minutes). Add the peas and let cook for a few minutes. Remove from heat and stir in 1/2 cup of cheese until evenly coated. Add the spinach, parsley, salt, and pepper. Mix well and serve hot with a drizzle of white truffle oil and extra cheese on top for garnish. Enjoy!
More healthy recipes from the BLDG 25 Blog.