Spinach and Arugula Risotto Recipe

Ingredients For Spinach and Arugula Risotto Recipe

• 6 cup Baby spinach or spinach leaves firmly packed with stems removed
• 3 cup Baby arugula or arugula leaves firmly packed
• 1 cup Lightly packed flat leaf parsley leaves roughly chopped
• 4.5 cup Chicken stock or vegetable stock
• 3 tablespoon Extra virgin olive oil
• 1 tablespoon Unsalted butter
• 2 Shallots finely minced
• 1 Clove garlic peeled and crushed
• 1.25 cup Arborio rice
• 1 cup Dry white wine
• 1 teaspoon Sea salt or more to tastea
• 0.5 cup Freshly shelled peas chilled in ice water
• 0.25 cup Heavy cream
• 1 cup Grated parmigiano
• 0.5 teaspoon Freshly ground red pepper
• As required Freshly ground black pepper to taste