Baked Spinach and Pea Risotto

Baked Spinach and Pea Risotto
Ditte Isager
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preparation
10
minutes
cooking
35
minutes
Serves 4

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.

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