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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.
The Key to Okonomiyaki
Meet your new favorite Japanese dish
Your new favorite Japanese dish.
Bring some flare to your cookout.
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