Risottoe with Peas and Greens

By anonsouthernbell

From Gwyenth Paltrow

Ingredients

• 1 qt Vegetable Stock
• 1 lemon
• 2 T EVOO
• 1/2 telow onion, finely diced about 3/4 c
• 1 leek, white and light green parts only, finely diced
• 2 garlic cloves, finely minced
• leaves from 6 sprigs of thyme
• coarse sea salt
• 1 c arborio rice
• 2 c baby spinach or any other baby greens
• 1 c fresh english peas (or frozen)
• 1/4 c roughly chopped fresh basil
• freshly ground pepper

Preparation

Step 1

Warm vegetable stock in asmall pot and set it on the back burner over low heat.

Zest the lemon and set the zest aside. Cut lemon in half, huice it and set juice aside.

Heat olive oil in a large, heavy pot set over high heat. Add the onion and leek, turn the heat down to medium, and cook until the vegetables just begin to soften, about 5 min. Add the garlic and thyme along along w/ a big pinch of salt and cook until aromatic about 2 min. Turn the heat to high, add the rice and lemon juice and and stir to combine all the ingredients. Cook until juice is just evaporated and then stir in a ladleful of the warm stock. Continue to stir the risotto until the stock is absorbed, then stir in another ladleful of stock. continue in this manner until the rice is cooked through and you've used all your stock, about 20 min. Rice should be luxuriously creamy and rich and your arm should feel as if it's going to fall off. Stir in zest, greens and peas, basil and few grinds of pepper.