*Tip: it’s better to use a wooden spoon or a silicon spatula when stirring the risotto to prevent excessive breakage of the rice.

• In a sauce pot bring the vegetable broth to simmer. Bring it to boil then let it simmer for about an hour.
• Strain it.
• Bring a rondeau style pot to medium heat and add the cubed butter, stirring constantly until it’s completely melted but not yet separated (this step is crucial to achieve a creamy matte looking risotto).
• Add the chopped onions to the butter and sweat at low heat stirring constantly until the onions look translucent, add your thyme and bay leaf.
• Add your rice and stir* constantly to prevent the rice from sticking to the bottom of the pot.
• Cook for a minute and then pour the white wine, it will steam out.
• Keep stirring and cook for another minute to evaporate the alcohol, all this process must be done at a medium flame,
• Once you don’t smell alcohol in, start pouring the vegetable stock one ladle at the time, ladle after ladle until all is incorporated (about 12 minutes).
• Lower your flame to low heat and add the rest of the ingredients, crème fraiche, grated Parmesan, diced zucchini, English peas and at last, the green pea purée and spinach chiffonade.

Plate Up

• Season with salt and fresh pepper from a mill to taste, serve in a ceramic bowl or in a soup plate.).
• Add fresh grated Parmesan to taste. fonade.