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Gallery Spinach Risotto with Peas Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 tablespoons olive oil 1 onion, finely chopped coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 1 bunch (8 to 10 ounces) flat-leaf spinach, trimmed, cleaned, dried, and finely chopped 1 package (10 ounces) frozen peas, thawed 1/2 cup grated Parmesan cheese, plus more for serving (optional) 2 tablespoons butter

Gallery Spinach Risotto with Peas

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Spinach Risotto with Peas

Spinach Risotto with Peas

Spinach Risotto with Peas

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 tablespoons olive oil 1 onion, finely chopped coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 1 bunch (8 to 10 ounces) flat-leaf spinach, trimmed, cleaned, dried, and finely chopped 1 package (10 ounces) frozen peas, thawed 1/2 cup grated Parmesan cheese, plus more for serving (optional) 2 tablespoons butter

Directions

In 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.

Reviews (3)

 Add Rating & Review     37 Ratings   5 star values:        8    4 star values:        14    3 star values:        11    2 star values:        2    1 star values:        2

Reviews (3)

Add Rating & Review     37 Ratings   5 star values:        8    4 star values:        14    3 star values:        11    2 star values:        2    1 star values:        2

Add Rating & Review

37 Ratings 5 star values: 8 4 star values: 14 3 star values: 11 2 star values: 2 1 star values: 2

37 Ratings 5 star values: 8 4 star values: 14 3 star values: 11 2 star values: 2 1 star values: 2

37 Ratings 5 star values: 8 4 star values: 14 3 star values: 11 2 star values: 2 1 star values: 2

  • 5 star values: 8 4 star values: 14 3 star values: 11 2 star values: 2 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       07/12/2017   THIS was incredible! i will be making this until the day i die! instead of all the traditional risotto steps, i used Martha's "Easy Risotto" recipe(which i do not see listed on the website anymore,) but increased the Arborio rice to 1 and half cups or rice. After letting the cook on low for 25 minutes i cam back to the pot to finish cooking off the last of the liquid and add the finishing ingredients. My dinner guests loved this so much i had to hide the leftovers!  

Martha Stewart Member     Rating: Unrated       09/27/2014   Pretty good recipe, fun, and easy. When I tasted the pasta after adding the broth the third time, I thought it was a little bland, so I added parsley and oregano, and that seemed to help. Next time I will add the parsley and oregano earlier (maybe before the first 2 c of broth) so that the flavors blend more. I also added fresh mushrooms and garlic. Bacon or prosciutto would be a good addition to this recipe.  

Martha Stewart Member     Rating: Unrated       04/15/2008   Excellent risotto recipe, I have tried others but this was the creamiest and tastiest by far. Excellent for a cool evening with a crusty baguette. Even my kids enjoyed it.

    Martha Stewart Member

    Rating: 5 stars 07/12/2017

THIS was incredible! i will be making this until the day i die! instead of all the traditional risotto steps, i used Martha’s “Easy Risotto” recipe(which i do not see listed on the website anymore,) but increased the Arborio rice to 1 and half cups or rice. After letting the cook on low for 25 minutes i cam back to the pot to finish cooking off the last of the liquid and add the finishing ingredients. My dinner guests loved this so much i had to hide the leftovers!

Rating: 5 stars

Rating: Unrated 09/27/2014

Pretty good recipe, fun, and easy. When I tasted the pasta after adding the broth the third time, I thought it was a little bland, so I added parsley and oregano, and that seemed to help. Next time I will add the parsley and oregano earlier (maybe before the first 2 c of broth) so that the flavors blend more. I also added fresh mushrooms and garlic. Bacon or prosciutto would be a good addition to this recipe.

Rating: Unrated

Rating: Unrated 04/15/2008

Excellent risotto recipe, I have tried others but this was the creamiest and tastiest by far. Excellent for a cool evening with a crusty baguette. Even my kids enjoyed it.

All Reviews for Spinach Risotto with Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spinach Risotto with Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest