Spinach-And-Sugar Snap Risotto Recipe

Name: Spinach-And-Sugar Snap Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 cup finely chopped onion; 1/4 teaspoon sugar; 3 cups chopped spinach; 1 1/4 cups sugar snap peas, trimmed; 2 tablespoons minced fresh or 2 teaspoons dried rubbed sage; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 garlic clove, minced; 3/4 cup water; 1 (14 1/2-ounce) can vegetable broth; 1 cup uncooked Arborio or other short-grain rice; 1/4 cup dry white wine; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

2 tablespoons olive oil, divided
1 cup finely chopped onion
1/4 teaspoon sugar
3 cups chopped spinach
1 1/4 cups sugar snap peas, trimmed
2 tablespoons minced fresh or 2 teaspoons dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove, minced
3/4 cup water
1 (14 1/2-ounce) can vegetable broth
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese

1
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; saute 30 seconds. Stir in spinach and next 5 ingredients (spinach through garlic); saute 30 seconds or until spinach wilts. Remove spinach mixture from pan; set aside.
2
Bring water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
3
Heat 1 tablespoon oil in large saucepan; add rice. Cook 5 minutes, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly. Stir in 1/2 cup broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach mixture and cheese; cook 1 minute or until thoroughly heated.

598

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1 cup finely chopped onion, 1/4 teaspoon sugar, 3 cups chopped spinach, and more.

Yes, Spinach-And-Sugar Snap Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-And-Sugar Snap Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions