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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spring Green Risotto Recipe

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This recipe for Spring Green Risotto is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 tsp thyme,dried
3 cups baby fresh spinach
1 cup frozen peas
3 tbl Parmesan cheese, grated
1 tbl red wine
1/2 tsp salt
1/4 tsp pepper
Directions:
Directions:
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 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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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