Baked Spinach and Pea Risotto
Serves 4|
Hands-On Time:
10m
|
Total Time:
35m
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.
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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