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Spring Green Risotto
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
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.
Nutrition Facts
3/4 cup: 198 calories, 3g fat (1g saturated fat), 2mg cholesterol, 477mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 5g protein.
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