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.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 334 (57%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 584
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