A risotto flavored with peas, baby spinach and parsley is served in flaky phyllo shells with this great-for-entertaining recipe.
- 1 1/2 cups chicken broth or stock
- 1 tablespoon olive oil
- 1/4 cup onions, finely chopped
- 1/2 cup Arborio rice (or medium-grain rice)
- 1/4 cup dry white or red wine
- 1/4 cup frozen peas, defrosted
- 2 tablespoons baby spinach, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Salt and pepper to taste
- Cooking spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out.
Lightly coat a 3” cup muffin pan with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut four, 4-inch circles from phyllo stack. Place cut shape into the muffin cup. Carefully push phyllo into cup, pressing firmly against bottom and sides. Repeat process 3 times to make 16 shells.
Bake phyllo shells in preheated 350°F oven for 8 to 10 minutes or until golden. Let cool.
In a small pot, bring the broth to a simmer over medium heat. Cover and keep warm over low heat.
In a large skillet, heat 1 tablespoon oil over medium heat. Add the onions and cook about 3 minutes. Stir in the rice and cook for about 2 to 3 minutes more. Add the wine and cook until it is absorbed, about 1 minute. Add 3/4 cup of hot broth and simmer, stirring frequently, until the broth is absorbed. Repeat, adding 1/4 cup of broth three more times and simmer, stirring frequently, until the broth is absorbed.
Stir in the peas, baby spinach and parsley. Season with salt and pepper.
Spoon about 2 tablespoons of risotto into phyllo shells. Serve immediately.