The harvesting is ramping up around here, with spinach and peas for dinner last night. The inspiration for these gorgeous greens was Jamie Oliver’s Risotto Bianco; a basic risotto recipe, which is yummy on its own or great as a base for other flavours.
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- The harvest: spinach, thyme, peas (and a few strawberries)
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- Soffrito the rice, olive oil, onion and garlic
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- Stir to push out the starch
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- Add the white wine
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- Keep pushing out the starch
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- Add the stock
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- Peel the peas
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- A modest harvest, granted
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- Add the peas while there’s still liquid
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- Chop the spinach
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- Add the spinach and thyme leaves
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- Add the parmesan with some butter last
My only regret is that I didn’t take a photo of the finished product, but you have to be quick to get the shot when it’s something that tastes this good! Next time.
NZ Kitchen Garden 
October 16, 2013 at 6:30 pm
Hi, I have plenty of the spinach and thyme (love this stuff), but hauled out my peas which were way past there best. Still nothing stopping me using frozen peas. Jamie Oliver is superb … maybe I can take a pic for you! 🙂
October 18, 2013 at 9:54 am
Yes, I’d love to see a picture of yours. My peas are done now too, but I’ll be pushing a few more into the ground tomorrow 🙂