We've had this twice in the last two weeks! The technique is great for weeknight cooking—once it goes in the oven, you'll have time to set the table, open mail or start a glass of wine. I double this to feed our family of hearty eaters and to ensure leftovers. (from Real Simple and sister Liz)
2 tablespoons butter
1 chopped shallot; or use onion
kosher salt and black pepper
1/2 cup dry white wine
3 cups vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas, thawed
4 oz baby spinach, roughly chopped—I use scissors
1/4 cup grated parmesan, plus more for serving
lemon zest or wedges for serving (optional)
Preheat oven to 425 degrees. Melt the butter in a Dutch oven or other ovenproof pot over medium heat. Add shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3-4 minutes, stirring. Stir in wine and cook for a few more minutes or until almost evaporated. Add broth and rice and bring to a boil. Cover pot, transfer to the oven, and cook for 20-25 minutes.
Remove from oven and stir in peas, spinach, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. If it seems too thick, add a little hot water. Serve with extra parmesan and lemon zest or wedges.
*This recipe could be adapted with other ingredients. I've made it with saffron and asparagus, and I think it would also be good with sauteed mushrooms in place of the spinach and peas, or sauteed zucchini and summer squash.
Just wanted to thank you for posting this recipe. I made it last night (with brussel sprouts and mushrooms - b/c that's what I had on hand) and it was great! We'll see if my toddler likes it tonight...but thanks for this - never thought I could have risotto at home b/c it's normally too fussy.
ReplyDelete