Baked Spinach and Pea Risotto
by mwentwo
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INGREDIENTS
- 2 tablespoons Unsalted butter
- 1 Shallot ; chopped
- Kosher Salt ~~amp Freshly Ground Pepper
- 1/2 cup Dry white wine
- 3 cups Chicken broth
- 1 cup Arborio rice
- 1 cup Peas
- 2 cups Spinach ; roughly chopped
- 1/4 cup Parmesan
INSTRUCTIONS
1. Heat oven to 425? Heat the butter in a medium dutch oven or ovenproof pot over medium-high heat. Add the challot, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to3 minutes. Add the broth and rice and bring to a boil.
2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20-25 minutes.
3. Add the peas, spinach, parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to 1/4 cup hot water. Sprinkle with additional parmesan before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (341g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 584 | ||
| Calories from Fat: 334 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.1g | 50 % | |
| Saturated Fat 23.1g | 115 % | |
| Monounsaturated Fat 9.6g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 97.1mg | 30 % | |
| Sodium 812.1mg | 28 % | |
| Potassium 314.1mg | 8 % | |
| Total Carbohydrate 52.1g | 15 % | |
| Dietary Fiber 3.7g | 15 % | |
| Sugars, other 48.3g | ||
| Protein 9.9g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 584
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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