Skip to main content
Venetian Risi e Bisi Inspired Spinach & Pea Risotto
Venetian Risi e Bisi Inspired Spinach & Pea Risotto

Venetian Risi e Bisi Inspired Spinach & Pea Risotto

with Goat's Cheese, Walnuts and Roasted Baby Plum Tomatoes

Translating literally to 'rice and peas', risi e bisi is a classic Venetian dish that's traditionally eaten on April 25th for St. Mark's Day, the patron saint of Venice. Here, we've blended together spinach and peas to give a verdant green brightness to a deliciously cheesy risotto style dish. Topped with goat's cheese, tomato, walnuts and a simple garlic butter to reflect the classical flavours of Venice.

Tags:
Veggie
New
Climate Conscious
Allergens:
Sulphites
Milk
Egg
Nuts
Walnuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 40 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

175 grams

Risotto Rice

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

20 grams

Vegetable Stock Paste

40 grams

Baby Spinach

120 grams

Peas

125 grams

Baby Plum Tomatoes

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75 grams

Goat's Cheese

(Contains: Milk)

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

40 grams

Butter

1 tbsp

Honey

Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat39 g
of which saturates21.3 g
Carbohydrate89 g
of which sugars13.6 g
Dietary Fibre6 g
Protein26.4 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Garlic Press
Kettle
Lid
Sieve
Blender
Pan

Instructions

Start the Risotto
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the risotto rice and half the garlic. Stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the cider vinegar until evaporated.

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

Blend the Greens
2

Meanwhile, boil another full kettle. Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until piping hot. Once hot, squeeze out all of the excess water from the spinach with the back of a spoon.

If you have a blender, blend the spinach and half the peas until smooth, 1-2 mins. Season with salt and pepper.

If you don't have a blender, finely chop the spinach and mash the peas with a fork. Set aside for now.

Roast the Tomatoes
3

Meanwhile, halve the baby plum tomatoes.

Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.

When the risotto has 10 mins remaining, add the tomatoes to the top shelf of the oven and roast until softened, 10-12 mins.

Make your Garlic Butter
4

When the risotto is almost ready, melt half the butter (see pantry for amount) in a small frying pan on medium heat. 

Once melted, stir in the remaining garlic and cook until fragrant, 1-2 mins.

Remove from the heat and cover with a lid or foil to keep warm.

All Together Now
5

When the risotto is cooked, remove it from the oven and stir through the blended spinach and peas, remaining whole peas, hard Italian style cheese and remaining butter (see pantry for amount).

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Serve
6

Share the risotto between your serving bowls. Scatter over the roasted tomatoes and spoon over the garlic butter.

Break up the goat's cheese and scatter over the risotto, then sprinkle over the walnuts.

Finish by drizzling over the honey (see pantry for amount).

This week's must-try HelloFresh recipes

Buffalo Style Fried Chicken Burger and Fries

Buffalo Style Fried Chicken Burger and Fries

with Corn on the Cob and Blue Cheese & Pear Slaw
Ultimate Cheesy Beef and Bacon Bolognese Gnocchi Bake

Ultimate Cheesy Beef and Bacon Bolognese Gnocchi Bake

with Pesto Garlic Ciabatta, Chestnut Mushrooms and Rocket
Maple Bacon Butter Fried Chicken and Waffles

Maple Bacon Butter Fried Chicken and Waffles

with Poached Eggs, Tenderstem® Broccoli and Asparagus
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Tagine Inspired Harissa Lamb and Chickpeas

Tagine Inspired Harissa Lamb and Chickpeas

with Charred Courgette and Ciabatta
Parmigiano and Parma Ham Filled Pasta

Parmigiano and Parma Ham Filled Pasta

with Veggie 'Nduja Sauce, Charred Courgette and Rocket
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Peking Style Loaded Hoisin Duck Dog

Peking Style Loaded Hoisin Duck Dog

with Handcut Fries and Pickled Radish Salad
Mango Glazed Caribbean Style Chicken

Mango Glazed Caribbean Style Chicken

with Avocado, Creamy Coleslaw and Zesty Rice
Louisiana Style Chorizo Rice

Louisiana Style Chorizo Rice

with Pepper, Peas and Soured Cream
Super Quick Peanut Beef Stir-Fry

Super Quick Peanut Beef Stir-Fry

with Young Pea Pods, Mushrooms and Jasmine Rice
Hot Sauce-Sesame Veg Gyozas and Noodles

Hot Sauce-Sesame Veg Gyozas and Noodles

with Stir-Fried Veg and Sesame Seeds
Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps

Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps

with Pickled Onions, Tomato & Rocket Salad and Yoghurt Drizzle
Cheesy Beef Mince Ragu

Cheesy Beef Mince Ragu

with Mushrooms and Rice
Basa en Papillote and Sun-Dried Tomato Butter

Basa en Papillote and Sun-Dried Tomato Butter

with Cheesy Roasted Salad Potatoes and Green Beans
Char Siu Spaghetti and Pork Meatballs

Char Siu Spaghetti and Pork Meatballs

with Pickled Radish and Baby Leaf Salad
Chinese Pork Dumpling Style Quesadillas

Chinese Pork Dumpling Style Quesadillas

with Chips and Sweet Chilli Sauce
One Pot Sausage and Mushroom Cassoulet

One Pot Sausage and Mushroom Cassoulet

with Cheese, Spinach and Ciabatta Toasts
Chermoula Halloumi & Charred Courgette on Couscous

Chermoula Halloumi & Charred Courgette on Couscous

with Pickled Onion, Coriander Yoghurt and Pineapple Chutney
Zesty Breaded Cod and Chips

Zesty Breaded Cod and Chips

with Garlic Mayo and Baby Leaf & Cucumber Salad