Recipe : Pea and spinach risotto

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This vegetarian risotto with a Mediterranean flair will please young and old alike.

Metric US

In a casserole dish, pour a dash of olive oil and fry the minced onion for 5 minutes over high heat.
Add the rice and simmer over low heat for 10 minutes until it becomes translucent.
Pour in the broth and cook, stirring the rice from time to time, until the liquid is fully incorporated.
Add the wine, salt and pepper and finish cooking the rice, which should be melting.
Incorporate the peas which will have been previously cooked in hot water during 8mn then the spinach defrosted in the microwave and let reheat the whole during 10mn.
Serve on a bed of spinach shoots and add the chopped fresh herbs, thin slices of radish and pine nuts in turn.