Spring Pea and Spinach Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy risotto infused with fresh peas, spinach, and parmesan, finished with a touch of white wine and butter. This italian-inspired rice & grains ready in about 50 minutes pairs Arborio rice, Fresh peas, Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil and 3 tbsp butter in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent.
  2. Step 2: Add 1.5 cups arborio rice, stir to coat with the oil and butter. Cook for 2 minutes until the rice is slightly toasted.
  3. Step 3: Pour in 1/2 cup white wine, stir until fully absorbed. Begin adding 4 cups chicken broth, 1 cup at a time, stirring frequently until each addition is absorbed before adding more. This should take about 18-20 minutes.
  4. Step 4: When the rice is creamy and al dente, stir in 1 cup fresh peas and 2 cups chopped spinach. Cook for 2-3 minutes until the vegetables are tender.
  5. Step 5: Remove from heat, stir in 1/2 cup grated parmesan and 3 tbsp butter until the risotto is silky and glossy. Season with salt and pepper, then serve immediately.

Frequently asked questions

How long does Spring Pea and Spinach Risotto take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spring Pea and Spinach Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Spring Pea and Spinach Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spring Pea and Spinach Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spring Pea and Spinach Risotto?

Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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