This is one of my favorite recipes from Paltrow’s cookbook, It’s All Good. I love her cookbook. I’ve read it cover to cover. It doesn’t hurt that I adore her.
Now, I don’t make this recipe often because it takes extra time, but when I do . . . YUM! It goes great alongside her Super-Crispy Roast Chicken recipe, too. And her Roasted Carrots with Honey + Soy Sauce recipe.
Now, My mouth is watering and my stomach is growling.
Gwyneth Paltrow’s Risotto + Peas & Greens
- 1 quart vegetable stock
- 1 lemon
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, finely diced (about 3/4 cup)
- 1 leek, white and light green parts only, thoroughly washed and finely diced
- 2 garlic cloves, finely minced
- Leaves from 6 springs of thyme
- Coarse sea salt
- 1 cup Arborio rice
- 2 cups baby spinach
- 1 cup English peas
- 1/4 cup chopped fresh basil
- Freshly ground pepper
- Using a microplane grater or zester, zest the lemon and set the juice aside. Cut the lemon in half, juice it, and set the juice aside.
- Meanwhile, heat the 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 minutes.
- Add the garlic and thyme along with a big pinch of salt and cook until all the aromatics are, well, aromatic, another 2 minutes.
- Turn the heat to high, add the rice and the reserved lemon juice, and stir to combine all the ingredients. Cook until the lemon juice is just evaporated and then stir in a ladleful of the 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 minutes. At this point, your arm should feel as if it's going to fall off and the rice should be luxuriously creamy and rich.
- Stir in the reserved lemon zest, the greens and peas (these will cook with the risotto's residual heat), the basil, and a few healthy grinds of pepper.