Categories: ***, Faves, Italian, June2012, Risottos, Spinach

Ingredients

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 3 Tbs EVOO
• 1 onion or 1 leek, finely chopped
• coarse salt and fresh ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 bunch spinach or chard trimmed, cleaned, dried and chopped
• 1 cup fresh peas, blanched or 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese, more for serving (optional)
• 2 Tbs butter

Directions

1. In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.

2. In a medium saucepan, heat oil over medium-heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

3. Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.

4. Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).

5. Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.

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