Risotto with spinach and peas

Name: risotto with spinach and peas
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 medium onion; 1 clove garlic; 1 teaspoon fresh thyme; 300 gram risotto rice; 600 milliliters vegetable stock; 100 gram pea; 100 gram frozen pea; 250 gram fresh spinach; 2 tablespoon butter; Parmesan cheese

Ingredients

3 tablespoon olive oil
1 medium onion
1 clove garlic
1 teaspoon fresh thyme
300 gram risotto rice
600 milliliters vegetable stock

100 gram pea
100 gram frozen pea
250 gram fresh spinach
2 tablespoon butter
Parmesan cheese

Directions

Heat the olive oil in a large pan with a thick bottom. Fry the onion on a low heat source until light brown and add the garlic and thyme. Fry them for a few minutes while stirring.
Add the rice and stir well. Add a little hot stock and stir until the rice has absorbed all the moisture. Add some stock and keep stirring until the rice is cooked after about 20 minutes.
Stir in the peas for 5 minutes before that, and at last the spinach. The risotto is good if the rice is still moist and the grains are still firm but well cooked.
Stir in the butter just before serving and sprinkle with pepper. Serve the dish with the Parmesan cheese.