Spinach Risotto with Peas

Spinach Risotto with Peas

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons olive oil
1 onion or 1 leek, finely chopped
coarse salt and fresh ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch spinach or chard trimmed, cleaned, dried and chopped
1 cup of fresh peas, blanched or 1 cup frozen peas , thawed
1/2 cup grated Parmesan cheese, more for serving (optional)
2 tablespoons butter

In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.

Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).  Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired

Adapted from Martha Stewart Living