Spring Green Risotto

Name: Spring Green Risotto
Ingredients: 1 carton (32 ounces) vegetable stock; 1 to 1-1/2 cups water; 1 tablespoon olive oil; 2 cups sliced fresh mushrooms; 1 medium onion, chopped; 1-1/2 cups uncooked arborio rice; 2 garlic cloves, minced; 1/2 cup white wine or additional vegetable stock; 1 teaspoon dried thyme; 3 cups fresh baby spinach; 1 cup frozen peas; 3 tablespoons grated Parmesan cheese; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper

15 ingredients

2 steps

Ingredients

1 carton (32 ounces) vegetable stock
1 to 1-1/2 cups water
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 medium onion, chopped
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup white wine or additional vegetable stock
1 teaspoon dried thyme
3 cups fresh baby spinach
1 cup frozen peas
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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.
2

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 after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.