"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Risotto with Spring Vegetables Recipe

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This recipe for Creamy Risotto with Spring Vegetables, by , is from My Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 oz) can vegetable broth
2 tbsp 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 tbsp grated Parmesan
1 tbsp chopped fresh thyme
1/8 tsp ground black pepper

Directions:
Directions:
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 min.

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 cups at a time, to rice. Cook and stir until liquid is absorbed, 18 to 20 min.

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

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

 

 

 

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