Spinach Risotto with Peas

servings: 4
Spinach Risotto with Peas
Spinach Risotto with Peas

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth

  • 3 tablespoons olive oil

  • 1 onion, finely chopped

  • coarse salt and ground pepper

  • 1 cup Arborio rice

  • 1/2 cup dry white wine

  • 1 bunch (8 to 10 ounces) flat-leaf spinach, trimmed, cleaned, dried, and finely chopped

  • 1 package (10 ounces) frozen peas, thawed

  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)

  • 2 tablespoons butter

Directions

In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat. 2. Step 2 In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes. 3. Step 3 Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute. 4. Step 4 Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture). 5. Step 5 Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.

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