Spinach Risotto with Peas

Plump, starchy grains of Arborio rice give risotto the creamiest consistency.

  • Prep:
  • Total Time:
  • Servings: 4
Spinach Risotto with Peas

Source: Everyday Food, April 2007


  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch (8 to 10 ounces) flat-leaf spinach, trimmed, cleaned, dried, and finely chopped
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons butter


  1. In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.

  2. In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

  3. Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.

  4. Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).

  5. Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.


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