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Spinach-Pea Risotto

Makes: 6 servings
Start to Finish 40 mins
Spinach-Pea Risotto
Ingredients
  • 2  cloves garlic, minced
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 191,
  • Fat, total (g) 7,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 3450,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 723,
  • Potassium (mg) 165,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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