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Garden Risotto
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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.

How to make

  1. 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.

  2. 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.

Tip #1

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

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