Garden Risotto

Garden Risotto

Fresh vegetables flavor this delicious risotto.

20 min. prep time
6 servings
000 Ratings


2 tablespoons Land O Lakes® Butter
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.

Add 1/2 cup 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.

Recipe Tip

Kitchen shears work great to chop fresh herbs and spinach leaves.

Nutrition Facts (1 serving)

Calories: 230

Fat: 6g

Cholesterol: 15mg

Sodium: 450mg

Carbohydrates: 36g

Dietary Fiber: 3g

Protein: 7g

Recipe #8362©1995Land O'Lakes, Inc.

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