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Risotto -- Spring Green


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  • 1 Carton (32 oz.) Vegetable Stock
  • 1 to 1 1/2 Cups Water
  • 1 Tbs. Olive Oil
  • 2 Cups Fresh Mushrooms, sliced
  • 1 Medium Onion, chopped
  • 1 1/2 Cups Uncooked Arborio Rice
  • 2 Cloves Garlic, minced
  • 1/2 Cup White Wine
  • 1 tsp. Dried Thyme
  • 3 Cups Fresh Baby Spinach
  • 1 Cup Frozen Peas
  • 3 Tbs. Parmesan Cheese, grated
  • 1 Tbs. Red Wine Vinegar
  • 1/2 tsp. Pepper
  • 1/4 tsp. Pepper



Step 1

In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated. Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.

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