Preparation Time 10 minutes
Cooking Time 20 – 25 minutes
Serves 4 – 6
generous knob of butter
1 large white onion – finely diced
2 cloves of garlic – minced
sprinkle of sea salt flakes
several turns of freshly ground black pepper
350g Alborio rice
1 glass of white wine (around 175mls)
2.5 pint vegetable stock
150g fresh peas
200g fresh spinach
several glugs of soy sauce
drizzle of sesame seed oil
Begin by melting the butter in a large pan over a medium heat, add diced onion, garlic and seasoning and allow to cook over a medium to low heat for 5-7 minutes until the onions are soft and translucent. Next, add in the rice, stir thoroughly coating the rice in the butter and cook for a minute or two. Continue to stir to avoid the rice sticking then add the white wine. Allow the wine to cook off over a medium heat for 3-4 minutes stirring if necessary. Next begin to add the stock, a glug or so at a time and continue to stir. Repeat until all the stock has been used up. Once the rice is almost cooked after around 12-15 minutes, add in the peas and spinach and allow to continue to cook for 2-3 minutes.
In a frying pan add the soy sauce and sesame seed oil and cook over a high heat for a minute or so then add in the edamame (still in their pods) and fry over a high heat, charring the skins of the edamame.
Just before serving the risotto add in an extra knob of butter, check for seasoning then sprinkle over the edamame and serve. I like to add several turns of pink peppercorns.
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