Spinach-Pea Risotto

This basic risotto recipe should be tucked away to use year-round. Change it up and add your choice of other lightly cooked and seasoned vegetables.

Spinach-Pea Risotto Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Start to Finish:
40 mins
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Spinach-Pea Risotto

Ingredients
2
2
tablespoons olive oil
1
cup Arborio rice
1/2
cup thinly sliced carrots
2
14 ounce can vegetable broth or reduced-sodium chicken broth (3-1/2 cups)
2
cups fresh spinach leaves, coarsely chopped
1
cup frozen baby or regular peas
2
ounces Parmigiano-Reggiano cheese, shredded
1/3
cup thinly sliced green onions
1/4
cup thin wedges fresh radishes
2
teaspoons snipped fresh tarragon
 
Parmigiano-Reggiano cheese

Directions

  1. In 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. Stir in carrots.
  2. Meanwhile, in a 1-1/2-quart saucepan bring broth to boiling. Reduce heat and simmer.
  3. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is abosorbed before adding more broth (about 22 minutes).
  4. Stir in any remaining broth. Cook and stir just until rice is just tender and creamy.
  5. Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon; heat through. Top with cheese shards. Serve immediately. Makes 6 servings.

Nutrition Facts

(Spinach-Pea Risotto)
    Per serving:
  • 191 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 7 mg chol.,
  • 723 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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