Recipes Ingredients Pasta and Grains Rice Recipes Spinach Risotto with Peas 3.7 (37) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 Plump, starchy grains of Arborio rice give risotto the creamiest consistency. Ingredients 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 ½ 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 ½ cup grated Parmesan cheese, plus more for serving (optional) 2 tablespoons butter Directions In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat. In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute. 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). 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. Print