[[ recipeID=recipe-7kfy2y37e, title=Risotto with Spinach and Peas ]]

Risotto with Spinach and Peas

Servings: 6

Keywords: risotto, spinach, peas

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins




  • 4 cups low-sodium, fat-free chicken broth - warmed
  • 2 cups Arborio rice
  • 1 tablespoon butter
  • 1 cup onion- chopped (about 1/2 an onion)
  • 1 cup dry white wine
  • 1 cup frozen peas
  • 1 cup chopped spinach
  • ½ cup Parmesan cheese


  1. Risotto needs to be stirred constantly! Heat 1 tablespoon butter over medium high hear in a large sauce pan and sauté the onions for about 5 minutes. Stir in rice and sauté for about 1-2 minutes. Add wine and cook down until almost dry (about 3-4 minutes). Add 3 cups of warmed broth and cook for about 10 minutes, stirring constantly. Place the peas in and add additional broth as needed. Cook for another 5 minutes until the rice is cooked. If it starts to dry, add warm water – further broth may make it taste salty. Once the rice is almost cooked add the spinach and Parmesan. Serve. Click for larger image

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 6

Amount Per Serving
Calories 409
% Daily Value*
Total Fat 16g 24%
Saturated Fat 6.4g 32%
Trans Fat 0.2g
Sodium 497mg 20%
Total Carbohydrate 68g 22%
Dietary Fiber 10g 40%
Sugars 35g
Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


The only problem with the dish is that it needs constant attention and stirring. But the majority of the flavor comes from the broth, limiting the need for butter. Once can cut out some the Parmesan as well.