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- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 1 cup ancini de pepe, Israeli couscous or orzo
- 1/4 cup dry white wine
- 1 1/2 cups warmed chicken or vegetable broth
- 2 tablespoons olive oil
- 1 bunch fresh spinach, stems trimmed
- 1 cup peas (frozen and thawed)
- 1/4 cup mascarpone
- Kosher salt and freshly ground black pepper
- Preheat oven to 400°F. Heat butter in a medium saucepan over high heat; add onion and cook until soft, about 3 minutes. Stir in pasta to coat with oil, then wine; cook until wine has evaporated, about 1 minute. Stir in 2 cups stock and season with salt and pepper; cover saucepan and transfer to the oven to bake 15 minutes.
- As risotto bakes, heat oil in a medium skillet over medium heat. Add spinach and peas and cook, tossing occasionally, until spinach wilts and peas are warmed through, about 2 minutes. Season with salt and pepper.
- Stir mascarpone into risotto. Serve risotto topped with spinach and peas.