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About the Dish

1/2 teaspoon PeachDish Salt
1/8 teaspoon Saffron
3 sprigs Thyme
2 sprigs Parsley
2 each Shallot
1 cup Arborio Rice
2 tablespoons White Wine
2 1/2 ounces Spinach
2 pats Butter
1 ounce Parmesan Cheese
Per Serving
Calories 527
Total Fat 18 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 20 mg
Sodium 727 mg
Total Carbohydrates 80 g
Dietary Fiber 1 g
Sugar 2 g
Protein 12 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


In a saucepan, combine 4 cups water, 1/2 teaspoon PeachDish Salt and saffron. Place over medium heat. When the liquid comes to a simmer remove from heat, but keep warm.
While you wait for the water to heat, prepare your mise en place: Pick and chop thyme and parsley leaves together; add herb stems to the saffron water. Roughly chop spinach. Peel and mince shallots.
Heat a sauté pan over medium heat, and add 2 teaspoons cooking oil. Add shallots. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
Add rice, and stir to combine. Add cooking wine, and cook briefly while stirring.
Add 1/4 cup saffron broth (you can remove the herb stems, or just avoid adding them to the risotto), and cook, stirring vigorously, until liquid is almost fully absorbed. Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”).
Stir in spinach, and cook until spinach is wilted, 1-2 minutes. If you’d like the rice more tender, add a bit of warm water, and cook, stirring, until it is absorbed.
Remove from heat, and vigorously stir in butter, most of Parmesan (save a little for garnish, if desired) and chopped herbs. Taste, and adjust seasoning as desired with PeachDish Salt.
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide risotto between 2 plates or bowls, and top with remaining Parmesan, if desired. Serve immediately, and enjoy!