Spinach Risotto with Spring Peas & Mint
- 2 cans (14.5 oz) reduced-sodium Chicken Stock
- 3 Tablespoons Olive Oil
- 1 Onion, finely chopped
- Coarse Salt and Ground Pepper
- 1 C Arborio Rice
- ½ C Dry White Wine
- 1 bunch flat-leaf Spinach, trimmed, cleaned dried and finely chopped
- 1 Package Frozen Peas, thawed
- ½ C Mint Leaves, finely shredded
- ½ C Grated Parmesan Cheese, plus more for serving
- 2 T Butter
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, 3-5 minutes.
Add rice; cook, stirring, until well coated, 1-2 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, 5-7 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 minute total (you may not need all the broth mixture). Stir in spinach, peas, mint, Parmesan, and butter; cook until heated through, about 2-3 minutes. Season with salt and pepper. Serve immediately, with more parmesan if desired. Enjoy!