Sugar Snap Pea Risotto


  • 175g Tilda Arborio Risotto Rice
  • 2 tbsp olive oil, divided
  • 1 onion, finely chopped
  • ¼ tsp sugar
  • 350g chopped spinach
  • 150g sugar snap peas, trimmed
  • 2 tbsp minced fresh or 2 tsp dried rubbed sage
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 garlic clove, minced
  • 190ml water
  • 1 can (approx 410ml) vegetable broth (or a gluten free alternative)
  • 60ml dry white wine
  • 60g grated fresh Parmesan cheese (or a gluten free alternative)


  1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; sauté for 30 seconds.
  2. Stir in spinach, peas, sage, salt, pepper and garlic; sauté for 30 seconds or until the spinach wilts. Remove the spinach mixture from pan and set aside.
  3. Bring the water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  4. Heat 1 tbsp of oil in a large saucepan; add the Arborio rice. Cook for 5 minutes, stirring constantly.
  5. Stir in the wine and cook until it is absorbed, stirring constantly.
  6. Stir in 120ml of the broth mixture; cook for 4 minutes or until the liquid is nearly absorbed, stirring constantly.
  7. Add remaining broth mixture, 120ml at a time, stirring constantly, until each portion of broth is absorbed before adding the next (this should take about 22 minutes in total).
  8. Stir in spinach mixture and Parmesan cheese; cook 1 minute or until thoroughly heated and then serve.