Creamy Risotto with Spring Vegetables

By stretchina

Ingredients

• 1 (14oz.) can vegetable broth
• 2 tblsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio Rice
• 1 cup frozen baby sweet peas
• 1/4 cup shredded carrot
• 2 cups chopped fresh spinach
• 2 tblsp. grated Parmesan
• 1 tblsp. chopped fresh thyme
• 1/8 tsp. ground black pepper

Preparation

Step 1

In a medium saucepan, bring to a boil broth and 1 3/4 cups wter. Reduce heat to a simmer and cover.

Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook until tender. Add uncooked rice and stir until rice starts to turn golden in parts, about 5 minutes.

Add 1 cup hot broth mixture to the rice, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 2 cups both, 1/2 cup at a time, to rice. Cook and stir until liquid is absorbed, 18 to 20 minutes.

Sitr in remaining broth, peas and carrot. stir until the rice is slightly creamy and just tender.

Remove from heat and quickly stir in spinach, Parmesan, thyme and pepper. Serve immediately.