This risotto will give you the same joy as a decadent creamy, cheesy risotto, but than without any cheese. It sounds almost impossible, but believe me, this risotto goes without very very well! Original recipe came from Gwyneth Paltrow's newest book: It's All Good (And it is..!)
extra virgin olive oil
onion, finely diced
leek. white and light green parts only. Finely diced
garlic cloves, finely minced
Leaves from 6 sprigs of thyme
Coarse sea salt
risotto (or Arborio) rice
fresh or frozen peas
roughly chopped fresh basil
Freshly ground pepper
In This Recipe
To make the vegetable stock, easily use 4 vegetable cubes with 2 litres of water. Set the pan on a back burner over low heat.
Zest the lemon and set aside.
Cut the lemon in half, juice it, and set aside as well.
Heat the olive oil in a large, heavy pot and set over high heat.
Cut the onion and leek and add to the olive oil. Turn over to medium heat, and cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and thyme with a big pinch of salt, and cook for another 2 minutes.
Turn the heat to high, add the rice, the lemon juice and a good pinch of salt, and stir to combine all the ingredients.
In the meanwhile, chop the spinach roughly.
Cook until the lemon juice is almost totally absorbed by the rice, and than add a ladleful of stock.
Continue in this manner until the rice is cooked through, and you have used all your stock. (about 20 min)
Stir in the reserved lemon zest the spinach and the peas, the basil and lot’s of freshly ground pepper.