Baked Pasta Risotto with Peas, Mascarpone + Spinach

By Caroline Wright
May 12, 2014
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Serves: 4

  • 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
  1. 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.
  2. 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.
  3. Stir mascarpone into risotto. Serve risotto topped with spinach and peas.

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