Garden Risotto

Garden Risotto
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Fresh vegetables flavor this delicious risotto.
20 min
Prep Time
45 min
Total Time
6 servings

Ingredients

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 (14.5-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
 
*Substitute 1 teaspoon dried thyme leaves.

Directions

  1. 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.
  2. Add 1/2 cupbroth, 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.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
230
Cholesterol
15mg
Carbohydrates
36g
Protein
7g
Fat
6g
Sodium
450mg
Dietary Fiber
3g

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