Spinach Risotto with Peas

(from kylerhea’s recipe box)

6/24/2012 – Very Good
I had a little over a cup of broth left.
Adapted from Martha Stewart Living

Source: Alstede Farm

Serves 4 people

Categories: ***, Faves, Italian, June2012, Risottos, Spinach


  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 3 Tbs EVOO
  • 1 onion or 1 leek, finely chopped
  • coarse salt and fresh ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch spinach or chard trimmed, cleaned, dried and chopped
  • 1 cup fresh peas, blanched or 1 cup frozen peas, thawed
  • 1/2 cup grated Parmesan cheese, more for serving (optional)
  • 2 Tbs 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-heat. 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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