Baked Spinach and Pea Risotto

baked-spinach-and-pea-risotto
Photo by Ditte Isager
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 309 calories
    • 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
  • March 2011

Ingredients

  1. Check 2tablespoons unsalted butter
  2. Check 1 shallot, chopped
  3. Check kosher salt and black pepper
  4. Check 1/2cup dry white wine
  5. Check 3cups low-sodium vegetable or chicken broth
  6. Check 1cup Arborio rice
  7. Check 1cup frozen peas
  8. Check 4ounces flat-leaf spinach, roughly chopped (about 2 cups)
  9. Check 1/4cup 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.