Baked Spinach and Pea Risotto
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
- 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.
Nutritional Information
- Per Serving
- Calories 309
- Fat 8g
- Sat Fat 5g
- Cholesterol 20mg
- Sodium 774mg
- Protein 10g
- Carbohydrate 48g
- Sugar 4g
- Fiber 5g
- Iron 2mg
- Calcium 154mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Skip the grated Parmesan you see in the supermarket and grate your own at home. The small effort is worth it: You’ll get much
better flavor.
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