Spring Pea and Spinach Risotto
A creamy risotto infused with fresh peas, spinach, and parmesan, finished with a touch of white wine and butter. This italian-inspired pasta 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.
Ingredients
- 1.5 cups Arborio rice
- 1 cup Fresh peas
- 2 cups Spinach
- 1 medium Onion
- 2 cloves Garlic
- 1/2 cup White wine
- 4 cups Chicken broth
- 1/2 cup Parmesan cheese
- 3 tbsp Butter
- 2 tbsp Olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 pasta 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
