Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
- In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.
- 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).
- 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.
Nutrition Facts : Calories 387 g, Fat 20 g, Fiber 4 g, Protein 14 g
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