Fresh vegetables flavor this delicious risotto.
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2 tablespoons Land O Lakes® Butter
1 large (2 12 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
12 cup freshly grated Parmesan cheese
*Substitute 1 teaspoon dried thyme leaves.
STEP 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.
STEP 2
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.
Kitchen shears work great to chop fresh herbs and spinach leaves.
A light dinner or a hearty side dish, risotto is easy to whip up any night of the week. All it takes is a little stirring to turn the starches in the rice into a creamy sauce. Risotto recipes are also a great way to use up leftover veggies and meat!
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