Baked Risotto With Greens and Peas

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  4 cup or 120g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parmesan cheese

  Grated

  ¾ cup or 75g

• Butter

  Unsalted

  3 tbsp or 43g

• Lemon juice

  Raw

  1 tbsp or 15g

• Organic Lacinato Kale

  Freshdirect

  4 oz or 113g

• Arborio Rice

  Riceselect

  1 cup or 184g

• Chicken Broth

  Organic, Low Sodium - Trader Joe's

  3 ½ cup or 840g

Directions

1. Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
2. Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
3. Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
4. Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
5. Recipe by: Kay Chun (source: https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas?action=click&module=Collection%20Band%20Recipe%20Card®ion=Weeknight%20Vegetarian&pgType=supercollection&rank=1)

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