Baked Spinach and Pea Risotto
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- kosher salt and black pepper
- ½ cup dry white wine
- 3 cups low-sodium vegetable or chicken broth
- 1 cup Arborio rice
- 1 cup frozen peas
- 4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
- ¼ cup grated Parmesan (1 ounce), plus more for serving
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