Italian-inspired · risotto
Leek, Mushroom, Pea, and Spinach Risotto
Creamy Arborio rice carries sauteed leeks, mushrooms, peas, spinach, and a final shower of Parmesan.
Cook
Make dinner
- 01
Keep the broth hot in a saucepan. Heat olive oil in a wide pot and cook the leek and mushrooms with 1/2 teaspoon salt until tender and browned, 7 minutes.
- 02
Stir in the rice and toast for 1 minute. Add the wine and cook until almost fully absorbed.
- 03
Add hot broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed. Continue until the rice is creamy and al dente, 20 to 25 minutes.
- 04
Stir in peas and spinach for 2 minutes. Remove from the heat, fold in Parmesan, and loosen with more broth before serving.
Make it work
Useful swaps
- Replace the wine with an equal amount of broth and a squeeze of lemon.
- Use nutritional yeast instead of Parmesan for a dairy-free finish.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
