Rating: 4 stars
171 Ratings
  • 5 star values: 76
  • 4 star values: 44
  • 3 star values: 28
  • 2 star values: 17
  • 1 star values: 6
Charlyne Mattox


Credit: Ditte Isager

Recipe Summary test

10 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

309 calories; fat 8g; saturated fat 5g; cholesterol 20mg; sodium 774mg; protein 10g; carbohydrates 48g; sugars 4g; fiber 5g; iron 2mg; calcium 154mg.