Recipe: Garden Risotto (with spinach, red pepper, peas and Parmesan)

GARDEN RISOTTO

2 tablespoons Land O Lakes Butter
1 large leek, sliced (2 1/2 cups)
2 teaspoons finely chopped fresh garlic
1 cup uncooked Arborio rice
2 cans (14 1/2 ounces each) vegetable broth, heated
1 small red bell pepper, chopped (1 cup)
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)
2 cups chopped fresh spinach leaves
1 cup frozen peas
1/2 cup freshly grated Parmesan cheese

In Dutch oven melt butter until sizzling; add leek and garlic. Cook over medium heat, stirring occasionally, until leek is softened (6 to 8 minutes). Add rice. Continue cooking, stirring constantly, 1 minute.

Add 1/2 cup broth, red pepper and thyme. Continue cooking, stirring constantly, until broth is absorbed (2 to 3 minutes). Continue adding broth, 1/2 cup at a time, until broth is absorbed and mixture is creamy (30 to 35 minutes). Stir in spinach and peas. Continue cooking, stirring constantly, until spinach wilts (1 to 2 minutes). Stir in Parmesan cheese, Salt and pepper to taste.

*Arborio rice is a thick, short-grained Italian rice traditionally used when making risotto. Its higher starch content absorbs more liquid resulting in a firm, yet creamy risotto.

Makes 6 servings
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996