Green Pea Risotto: 



·         700ml vegetable stock

·         1 bag of spinach

·         25g fresh basil leaves

·         2 tbsp Biona Coconut Oil

·         1 cup chopped shallots or onion

·         4 cloves garlic, minced

·         250g Biona Organic Risotto Rice  

·         1/4 tsp salt

·         200ml white wine

·         100g green peas

·         25g Parmigiano-Reggiano cheese

·         45g toasted pine nuts



·         Melt the coconut oil in a large pan, add the onion and garlic, and cook for 10 mins until soft.

·         Stir the rice into the onion and garlic.

·         Pour in the wine, then bubble and stir until completely absorbed.

·         Add a ladleful of sock at a time, stirring continuously for 20-30 minutes or until rice has absorbed all the liquid.

·         Stir in the spinach basil, peas and parmesan.

·         Turn off the heat and leave to stand for 3 minutes.

·         Toast the pine nuts and sprinkle on top to serve. 

Windmill products used in this recipe