6 servings (serving size: 3/4 cup)

To trim sugar snap peas, pull at one end; the string will come off the entire pea.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

niffycake's Review

April 03, 2014
It was very good once it was done, but it took much more time and liquids than the recipes estimated! Have extra liquid and time on hand!

Huntke's Review

February 28, 2009
Tastes like heaven. I highly recommend using fresh sage.