Try this Spinach Risotto with Peas recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.
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).
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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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 387 | ||
Calories from Fat: 96 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 20.8mg | 6 % | |
Sodium 1271.2mg | 44 % | |
Potassium 380.7mg | 10 % | |
Total Carbohydrate 57.8g | 17 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 52.6g | ||
Protein 12.9g | 18 % | |
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. |
Calories per serving: 387
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