Baked Spinach And Pea Risotto Recipe

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2 tablespoons unsalted butter

1 shallot, chopped

kosher salt and black pepper

1/2 cup dry white wine

3 cups low-sodium vegetable or chicken broth

1 cup Arborio rice

1 cup frozen peas

4 ounces flat-leaf spinach, roughly chopped (about 2 cups)

1/4 cup grated Parmesan (1 ounce), plus more for serving

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