Freezer Clean-Out Risotto

Ingredients

• 4 ½ cup low sodium vegetable or chicken broth
• 3 tablespoons butter
• 1 yellow onion, finely chopped
• Salt & pepper
• 2 garlic cloves
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 100–150g frozen spinach, thawed
• 1 cup frozen broccoli, thawed, optional
• 2 tablespoons prepared basil pesto
• 1 cup frozen peas
• 1 lemon, zested and juiced
• ½ cup finely grated Pecorino Romano or Parmigiano Reggiano cheese

Directions

1. In a small saucepan, heat the broth over low.
2. Place a large sauté pan or saucepan over medium heat and melt in the butter. Add in the onion, season with salt and pepper, and cook until softened, about 5 minutes. Add in the garlic and Arborio rice and toast for 1 to 2 minutes.
3. While continuously stirring, add in the white wine and cook until the wine is absorbed and evaporated. Using a ladle, add about a ½ cup of the hot broth into the rice and stir to combine. Stir the rice frequently until the broth is absorbed then add in another ladle. Continue adding broth in this manner until the rice is cooked to al dente and you only have about ½ cup of broth left.
4. Meanwhile, add the thawed spinach and broccoli, if using, to a blender along with the pesto and remaining ½ cup of broth. Blitz into a smooth puree, adding a splash or water if needed.
5. Stir the spinach puree and frozen peas into the risotto and continue to cook until thickened, about 3 to 5 minutes.
6. Just before serving, stir in the lemon zest, lemon juice, and cheese and season to taste with more salt and pepper, if needed.