Pea and Spinach Risotto


I have such a thing for pea and spinach at the moment, I really find myself looking for any opportunity to include this wonder combination in my life most days! Last night was no different and I ended up throwing together a deliciously warming dish that felt so creamy and indulgent but left me feeling happily full but still light and comfortable.

Brown rice, peas and spinach are all such awesome ingredients, providing us with protein, fibre and a whole array of vitamins and nutrients. Brown rice is relatively low GI so it doesn't spike your blood sugar in the same way that white rice does, keeping you fuller for longer and preventing energy crashes after eating.  

what you’ll need

(serves 4)

  • 1 onion

  • 2 cloves of garlic

  • 3 large handfuls of spinach

  • 300g of peas

  • 1 lime

  • 260g of short grain brown rice

  • 2 teaspoons of cumin

  • 2 teaspoons of sumac

  • 2 tablespoons of tahini

  • 2 teaspoons of olive oil

  • salt + pepper

  • 600ml of water


what to do

Finely chop the onions and place them in a large pan with the cumin, crushed garlic, salt, pepper and olive oil. Gently stir over a medium heat until the onions become nicely covered and start to soften.

Add the rice and stir thoroughly for about a minute. Then add the sumac and water and bring to the boil.

Once the water is boiling, reduce the heat and leave to simmer for ten minutes. Then add the peas and spinach and let it simmer again, stirring occasionally until the water evaporates and the rice is soft but still has a little bite to it. Mix in the tahini and the juice of the lines and serve.