Fresh vegetables flavor this delicious risotto.
20 min.prep time
45 min.total time
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, until leek is softened (6 to 8 minutes). Add rice; continue cooking, stirring constantly, for 1 minute.
broth, bell pepper and thyme; continue cooking, stirring constantly, until broth is absorbed (2 to 3 minutes). Continue adding broth, 1/2 cup at a time, until broth is absorbed and mixture is creamy (30 to 35 minutes). Stir in spinach and peas. Continue cooking, stirring constantly, until spinach wilts (1 to 2 minutes). 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.