Preheat the oven to 180°C.
In a large frying pan, fry the onions and garlic in the butter and oil
gently until softened and translucent.
Add the rice and stir to coat
the rice in the oil.
Add the Chopped Spinach and transfer to a deep
Gently add the stock and stir to combine.
Season and cover
with foil and bake for 30 minutes (or until the rice is almost cooked).
Combine the cream, Creme Fraiche, mustard and lemon and gently pour
over the risotto. Stir to combine.
Place back in the oven for 10
Add the peas and Pecorino, stir once more and return to the
oven for another 5 minutes.
Serve hot with a squeeze of lemon and some
extra grated Pecorino.
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