Post by Loupy on Mar 12, 2012 18:58:32 GMT -7
Baked Spinach and Pea Risotto
By Charlyne Mattox
From: www.realsimple.com
Hands-On Time: 10m
Total Time: 35m
Serves: 4
Ingredients
2 tablespoons unsalted butter
1 shallot, chopped
kosher salt and black pepper
1/2 cup dry white wine
3 cups low-sodium vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas
4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan (1 ounce), plus more for serving
Directions
Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat.
Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes.
Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
Add the broth and rice and bring to a boil.
Cover the pot and transfer to oven.
Cook until the rice is tender and creamy, 20 to 25 minutes.
Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine.
If the risotto is too thick, stir in up to ¼ cup hot water.
Sprinkle with additional Parmesan before serving.
Nutritional Information
Calories 309
Fat 8g
Sat Fat 5g
Cholesterol 20mg
Sodium 774mg
Protein 10g
Carbohydrate 48g
Sugar 4g
Fiber 5g
Iron 2mg
Calcium 154mg
Copyright © 2012 Time Inc. Lifestyle Group. All rights reserved.
By Charlyne Mattox
From: www.realsimple.com
Hands-On Time: 10m
Total Time: 35m
Serves: 4
Ingredients
2 tablespoons unsalted butter
1 shallot, chopped
kosher salt and black pepper
1/2 cup dry white wine
3 cups low-sodium vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas
4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan (1 ounce), plus more for serving
Directions
Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat.
Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes.
Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
Add the broth and rice and bring to a boil.
Cover the pot and transfer to oven.
Cook until the rice is tender and creamy, 20 to 25 minutes.
Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine.
If the risotto is too thick, stir in up to ¼ cup hot water.
Sprinkle with additional Parmesan before serving.
Nutritional Information
Calories 309
Fat 8g
Sat Fat 5g
Cholesterol 20mg
Sodium 774mg
Protein 10g
Carbohydrate 48g
Sugar 4g
Fiber 5g
Iron 2mg
Calcium 154mg
Copyright © 2012 Time Inc. Lifestyle Group. All rights reserved.
