Spinach-And-Sugar Snap Risotto

• 2 tablespoons olive oil, divided
• 1 cup finely chopped onion
• 1/4 teaspoon sugar
• 3 cups chopped spinach
• 1 1/4 cups sugar snap peas, trimmed
• 2 tablespoons minced fresh or 2 teaspoons dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 garlic clove, minced
• 3/4 cup water
• 1 (14 1/2-ounce) can vegetable broth
• 1 cup uncooked Arborio or other short-grain rice
• 1/4 cup dry white wine
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; saute 30 seconds. Stir in spinach and next 5 ingredients (spinach through garlic); saute 30 seconds or until spinach wilts. Remove spinach mixture from pan; set aside.
2. Bring water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
3. Heat 1 tablespoon oil in large saucepan; add rice. Cook 5 minutes, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly. Stir in 1/2 cup broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach mixture and cheese; cook 1 minute or until thoroughly heated.

olive oil, onion, sugar, chopped spinach, sugar snap peas, sage, salt, freshly ground pepper, garlic, water, vegetable broth, rice, white wine, parmesan cheese

Taken from www.myrecipes.com/recipe/spinach-and-sugar-snap-risotto (may not work)