Spinach-Pea Risotto Recipe

Name: Spinach-Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 garlic cloves, minced; 2 tablespoons olive oil; 1 cup arborio rice; ½ cup thinly sliced carrot; 28 ounces vegetable broth or 28 ounces chicken broth; 2 cups fresh spinach leaves, coarsely chopped; 1 cup frozen baby or regular peas, thawed; 2 ounces parmigiano-reggiano cheese, shredded; ⅓ cup thinly sliced green onion; ¼ cup thin wedges of fresh radish; 2 teaspoons snipped fresh tarragon; parmigiano-reggiano cheese, for topping

Servings: persons

2 garlic cloves, minced
2 tablespoons olive oil
1 cup arborio rice
½ cup thinly sliced carrot
28 ounces vegetable broth or 28 ounces chicken broth
2 cups fresh spinach leaves, coarsely chopped
1 cup frozen baby or regular peas, thawed
2 ounces parmigiano-reggiano cheese, shredded
⅓ cup thinly sliced green onion
¼ cup thin wedges of fresh radish
2 teaspoons snipped fresh tarragon
parmigiano-reggiano cheese, for topping

1
In a 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds.
2
Add the rice.
3
Cook about 5 minutes or until rice is golden brown, stirring frequently.
4
Remove from heat.
5
Stir in the carrots.
6
Meanwhile, in a 1 1/2 quart saucepan bring broth to boiling.
7
Reduce heat and simmer.
8
Carefully stir 1 cup of the hot broth into rice mixture.
9
Cook, stirring frequently, over medium heat until liquid is absorbed.
10
Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (takes about 22 minutes).
11
The stir in remaining broth.
12
Cook and stir just until rice is tender and creamy.
13
Stir in spinach, peas, shredded cheese, green onions, radishes and tarragon; heat through.
14
Top with cheese shards.
15
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 garlic cloves, minced, 2 tablespoons olive oil, 1 cup arborio rice, ½ cup thinly sliced carrot, and more.

Yes, Spinach-Pea 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.

Spinach-Pea Risotto

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