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Spring Pea Risotto Recipe

   
 

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     Spring Pea Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   40 mins

Ingredients
2 Tablespoons olive oil
1 Medium onion chopped
2 Cloves of garlic minced
1 Cup Arborio rice
1 Can of vegetable broth (14oz)
1 3/4 Cups water
1 Cup loose pack frozen sweet peas
1/4 Cup corses shredded carrot
2 Cups fresh shredded spinach
 
2 Tablespoons grated parmesean cheese
1 Tablespoon chopped fresh thyme
1/8 Teaspoon pepper

Instructions
In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until rice is golden. Meanwhile, in a medium saucepan, combine broth and the water. Bring to boiling; reduce heat until simmering. Carefully add 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.
Add another 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup of the broth mixture, 1/2 cup at a time, stirring constantly until the broth mixture has been absorbed. (This should take 18 to 20 minutes total.)
Stir in the remaining broth mixture, the peas, and carrot. Cook and stir until the rice is slightly creamy and just tender.
Stir in the spinach, Parmesan cheese, thyme, and pepper; heat through. Serve immediately.


Originally Submitted
6/7/2012





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