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Baked Spinach and Pea Risotto
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 1/2 cup kosher salt and black pepper
- 3 cups dry white wine
- 1 cup low-sodium vegetable or chicken broth
- 1 cup Arborio rice
- 4 ounces frozen peas
- 1/4 cup flat-leaf spinach, roughly chopped (about 2 cups)
Directions:View on Real Simple
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