Baked Spinach and Pea Risotto

Baked Spinach and Pea Risotto
Ditte Isager
There’s no stirring required in this easy dish, which bakes in the oven until tender and creamy.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
35
minutes

Ingredients

2
tablespoons
unsalted butter
1
shallot, chopped
kosher salt and black pepper
1/2
cup
dry white wine
3
cups
low-sodium vegetable or chicken broth
1
cup
Arborio rice
1
cup
frozen peas
4
ounces
flat-leaf spinach, roughly chopped (about 2 cups)
1/4
cup
grated Parmesan (1 ounce), plus more for serving

Directions

  1. Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.
  2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
  3. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.
Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 309
  • Fat 8 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 774 mg
  • Protein 10 g
  • Carbohydrate 48 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 154 mg
What does this mean? See Nutrition 101.