Spinach, Pea and Gorgonzola Risotto

Cook Time 40 minutes

Servings 2-4

Ingredients

1 bunch of English spinach, stalks trimmed and washed well

1 cup of frozen baby peas
2 tbsp extra virgin olive oil
1 onion, finely chopped
150g risotto rice (I like carnaroli)
⅓ cup of white wine
600ml vegetable or chicken stock, warmed
30g butter
50g Parmesan, freshly grated
150g Gorgonzola dolce, crumbled

Method

Bring a large pot of salted water to the boil and have a large bowl of iced water on standby. Add the peas, followed by the spinach. Bring back to the boil and then drain and refresh in the iced water. Once completely cool place into a food processor and puree for 1-2 minutes until very smooth.

In a large sauté pan, heat the extra virgin olive oil and add the onion to sweat down until very soft. Now add the rice and stir to coat in the onion mixture. Add the wine and allow the rice to completely absorb the liquid.

Ladle by ladle add the warm stock, allowing the rice to absorb the liquid each time over a medium heat. Stir each time after adding the liquid. This process should take about 20 minutes. Once cooked turn off the heat and stir in the butter, followed by the Parmesan and 100g of the blue cheese. Season with salt and finally fold through the pea and spinach puree. Portion and garnish with a little extra Gorgonzola.