Fresh vegetables flavor this delicious risotto.
1 large (2 1/2 cups ) leek, sliced
2 teaspoons finely chopped fresh garlic
1 cup uncooked Arborio rice
2 (14 1/2-ounce) cans vegetable broth, warmed
1 large (1 cup) red bell pepper, chopped
1 tablespoon chopped fresh thyme leaves*
2 cups chopped fresh spinach leaves
1 cup fresh or frozen peas
1/2 cup freshly grated Parmesan cheese
Melt butter in 4-quart saucepan until sizzling; add leek and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until leek is softened. Add rice; continue cooking, stirring constantly, 1 minute.
broth, bell pepper and thyme; continue cooking, stirring constantly, 2-3 minutes or until broth is absorbed. Continue adding broth, 1/2 cup at a time, 30-35 minutes or until broth is absorbed and mixture is creamy. Stir in spinach and peas. Continue cooking, stirring constantly, 1-2 minutes or until spinach wilts. Stir in Parmesan cheese.
*Substitute 1 teaspoon dried thyme leaves.
Kitchen shears work great to chop fresh herbs and spinach leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #8362©1995Land O'Lakes, Inc.