Creamy Risotto with Spring Vegetables

By Pooh

Ingredients

• 1 (14 oz) can vegetable soup
• 2 tablespoons 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 tablespoons grated Parmesan
• 1 tablespoon chopped fresh thyme
• 1/8 teaspoon ground black pepper

Details

Servings 4

Preparation

Step 1

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

2. 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.

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

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

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