Koshihikari risotto of baby peas

Instructions

1. Place the rice and 400 ml of vegetable stock in a heavy – based saucepan with lid and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and stand for 20 minutes with the lid on. This will allow the vegetable stock to be absorbed by the rice completely but will not cook the rice through.
2. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the baby spinach and submerge completely in the water for 10 seconds. Drain well, then place in a bowl of iced water to stop the cooking process. Drain again, then squeeze out the excess water and spread out on a piece of paper towel to remove any excess water for a few minutes.
3. Heat the olive oil in a heavy – based saucepan over low – medium heat. Add the onion and stir until soft and translucent. Add the garlic and half the butter and gently cook for 2 -3 minutes or until softened.
4. Add the pea mixture to a small food processor or blender along with the the spinach and parsley and puree.
5. Add the precooked rice and puree back to the frying pan. Gradually add 50 ml of the remaining stock and the remaining butter and continue stirring until the rice is tender, adding the remaining 50 ml stock if necessary. Stir in the parmesan, then season to taste and serve.