Spinach-Pea Risotto

"I had heard that risottos can be difficult and time-consuming to prepare. After making this I can say it is not hard at all to make, although it does take a bit of stirring. But the result is worth it -- a creamy and really delicious side dish."
 
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Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a 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 the carrots. Meanwhile, in a 1 1/2 quart saucepan bring broth to boiling. Reduce heat and simmer.
  • Carefully stir 1 cup of the 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 (takes about 22 minutes).
  • The stir in 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.

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RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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