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Spinach-and-Sugar Snap Risotto

Yield 6 servings (serving size: 3/4 cup)
To trim sugar snap peas, pull at one end; the string will come off the entire pea.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup finely chopped onion
  • 1/4 teaspoon sugar
  • 3 cups chopped spinach
  • 1 1/4 cups sugar snap peas, trimmed
  • 2 tablespoons minced fresh or 2 teaspoons dried rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 garlic clove, minced
  • 3/4 cup water
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 cup uncooked Arborio or other short-grain rice
  • 1/4 cup dry white wine
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 230
  • caloriesfromfat 30 %
  • fat 7.6 g
  • satfat 2.3 g
  • monofat 4.1 g
  • polyfat 0.6 g
  • protein 7.5 g
  • carbohydrate 33 g
  • fiber 2.7 g
  • cholesterol 6 mg
  • iron 2.9 mg
  • sodium 518 mg
  • calcium 162 mg

How to Make It

  1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; sauté 30 seconds. Stir in spinach and next 5 ingredients (spinach through garlic); sauté 30 seconds or until spinach wilts. Remove spinach mixture from pan; set aside.

  2. Bring water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

  3. Heat 1 tablespoon oil in large saucepan; add rice. Cook 5 minutes, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly. Stir in 1/2 cup broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach mixture and cheese; cook 1 minute or until thoroughly heated.