Labadie Recipe Database

Labadie Recipe Database

View TABLE: Recipes

Back to List Edit Copy Delete Print View

id	509
Name	Spinach Pea Risotto
Main Dish Category	Side Dish
Secondary Dish Category	Vegetables,
Main Ingredient	Arborio Rice
Other Ingredient	Spinach
Number of People	6
List of Ingredients	2 cloves garlic, minced 2 T olive oil 1 cup Arborio rice 1/2 cup thinly sliced carrots 28 oz. can vegetable broth or reduced-sodium chicken broth (3 1/2 cups) 2 cups fresh spinach leaves, coarsely chopped 1 cup frozen peas 2 oz. Parmigiano-Reggiano cheese, shredded 1/3 cup thinly sliced green onions 1/4 cup thin wedges fresh radishes 2 tsp. snipped fresh tarragon Parmigiano-Reggiano
Description	In 3-quart saucepan, cook garlic in hot oil over medium heat for 30 seconds. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. Stir in carrots. Meanwhile, in a 1 1/2 quart saucepan, bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes). Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon; heat through. Top with cheese shards. Serve immediately.
Time	40 minutes
Cooking Type	StoveTop
Difficulty (1-5)	2
Notes	Per serving: 191 calories, 7 g fat (2 g saturated), 7 mg cholesterol, 723 mg sodium, 25 g carbohydrates, 2 g fiber, 7 g protein. Risotto Basics: Focus on these steps: Lightly toaste the raw rice in oil. This builds the first lay of flavor, helps rice absorb liquid evenly. After the initial cut of broth, add additional broth only a half cup at a time. Taste-test as you go and stop cooking when the rice is tender yet firm and the dish has a creamy look.
Origin	Better Homes and Gardens April 2008
Image