Spinach Risotto
This Creamy Parmesan Spinach Risotto with Peas is gloriously creamy, flavorful, restaurant delicious and easier than you think! This Parmesan Risotto recipe is about to become a new favorite! It's easy enough for every day but elegant for company and delicious enough you will crave it always!!!
Servings 4 -6
Ingredients
- 6 cups low sodium chicken broth (may sub vegetable)
- 3 tablespoons butter
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (may sub. chicken broth)
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt plus more to taste*
- 1/2 teaspoon pepper plus more to taste
- 1 tablespoon fresh parsley, chopped (1 teaspoon dried)
- 1 cup frozen petite peas, thawed
- 1 cup fresh spinach, chopped
Instructions
- Add 6 cups of chicken broth to a medium sauce pan and bring to a boil. Reduce to low to keep warm while you make the risotto.
- In a large skillet, melt the butter over medium heat (you will keep the heat at medium until finished cooking). Add shallots and sauté 2-3 minutes or until golden; then add garlic and sauté an additional 30 seconds. Add the rice and stir until well coated with butter and edges begin to look translucent, about 3-4 minutes.
- Add the 1/2 cup white wine and cook for 2 minutes then add 1 cup of warmed broth to the skillet and stir until the broth is absorbed. Continue to add the broth, 1 cup at a time, until each cup is absorbed, stirring frequently.
- After you have added your last cup of chicken broth and there is only about 1/4 cup broth left to be absorbed, stir in salt, pepper, parsley, Parmesan cheese, peas and spinach. Continue to cook until the broth is absorbed, the rice is cooked, cheese is melted and peas are warmed through. The risotto will take about 25-30 minutes.