Take a look at our latest recipe from the very talented Olly (@gourmetperformance)! This recipe is vegetarian and can be made gluten free and vegan too!
160g arborio rice
5 tbsp frozen peas
3 handfuls of spinach
Handful of mint
Small handful of parsley
1 tbsp red wine vinegar
1 tbsp olive oil
Juice of 1 lemon
3 garlic cloves
1 litre of vegetable stock (if you are coeliac, make sure you choose gluten free stock! Check ingredients if you are vegan too.)
175ml dry white wine
2 tbsp parmesan (or vegan substitute)
Handful of pistachios (crushed)
1️. Blanch the peas (2 mins), spinach (30 secs) and parsley (30 secs) in a pan of boiling water, then drain. Squeeze the water from your spinach and add to a blender with the peas, parsley, mint, red wine vinegar, half the lemon juice, olive oil, pinch of salt & pepper and whizz! Add a splash of water if too thick.
2️. Peel the courgette into ribbons and place in a bowl with the remaining lemon juice.
3️. Fry the onion and garlic in a little olive oil for 5 mins then add the arborio rice. Stir continuously.
4️. Add the white wine until most has been absorbed and then gradually add the vegetable stock, one ladle at a time, until the rice is almost cooked - stirring continuously.
5️. Add the pea & mint mix and continue to cook until the rice is completely cooked.Stir through the parmesan.
6️. Serve with lemony courgette and crushed pistachios. Enjoy!