Here's a recipe for a very green risotto. It tastes fresh and in winter it reminds me of summer, even if using frozen spinach and peas! I created this recipe once when these three vegetables were the only ones I had at home and I had to improvise. Good that I did.
200 g risotto rice
500 ml vegetarian broth
200 g frozen spinach
100 g peas
1 small leek
3 tablespoons ricotta
1 tablespoon butter
1 tablespoon olive oil
soft cheese (In Italy I'd use Fontina, in Finland Koskenlaskija, not sure what the equivalent is over here!)
Chop the onion into fine pieces. Chop the leek first into circles and then cut them in 4. Pour these two vegetables on a frying pan with olive oil and fry them for 5-7 minutes. Put a bouillon cube into 500 ml of water in a pan and let it dissolve on the cooker.
Put the rice and the butter into the saucepan. Put them on the cooker and keep them in medium heat, mixing continuously. When the rice has got a golden and more transparent colour, add the spinach and a part of the broth. Mix all the time so that the rice doesn't get stuck in the bottom. Check the indications in the package for the cooking time of the rice. Add more broth little by little. Add salt, pepper and less than a teaspoon of nutmeg. At halfway of the cooking time add the peas and the leek you have previously chopped.
By the end of the cooking time, add ricotta. Cut the soft cheese into pieces that you will set on the food when serving. Cut the parsley leaves smaller and add it on the portions.