Welcome to What's Cooking, our version of a good old fashioned recipe exchange! Share your recipes with us to be featured! Bonus points if you pair your dish with your favorite Martha Stoumen wine.
This recipe comes from our Instagram crush and ultimate home cooking inspiration, Justine of @justines.table. Feel free to swap in other spring vegetables, this recipe is forgiving in that way. Hit the farmers market for the freshest produce, then grab the Negroamaro Rosato out of the fridge and put your apron on!
• 1 cup arborio rice
• 3 small leeks
• 2 shallots
• 2 cloves of garlic
• 1 cup peas
• 1 bunch of spinach
• 1L broth (veggie or chicken works best!)
• Parmigiano Reggiano
• 1/4 cup white wine
Warm broth of your choice in a saucepan on low heat.
Sauté chopped leeks and shallots in a pat of butter until soft, then add minced garlic.
Add 1 cup rice to the aromatics, toasting for a few minutes, followed by 1/4 cup of white wine. Cook down until the wine has mostly been absorbed, then add ladle of hot broth, one at a time, stirring continuously as each ladle cooks down.
In a blender, add 2 ladles of broth with 1 cup of peas and a handful of spinach. Blend until smooth.
Once the rice is al dente, add in the pea and spinach purée and stir well, letting all combine. Stir in one more pat of butter (for good measure). Add a squeeze of lemon, lemon zest, parm, salt, and pepper. Stir until combined.
Serve with more parmigiano, lemon zest, fresh cracked pepper, and a drizzle of olive oil.
Enjoyed with Martha Stoumen Negroamaro Rosato, of course!
For more of Justine's recipes, follow her on Instagram or visit her website.