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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
Salt3.37 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).

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