Italian Recipes - Classic Risotto with Spring Peas

Ingredients       

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 cup Arborio rice

• 14-ounce cans vegetable broth or chicken broth (3 1/2 cups)

• 1 cup loose-pack frozen tiny or regular-size peas

• 1/4 cup coarsely shredded carrot

• 2 cups fresh spinach, shredded

• 1/4 cup grated Parmesan cheese

• 1 tablespoon snipped fresh thyme

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Method:

1. In a large saucepan heat olive 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 brown.

2. Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.

3. Add another 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.

4. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take 18 to 20 minutes total.)

5. Stir in remaining broth, the peas, and carrot. Cook and stir until rice is slightly firm (al dente) and creamy.

6. Stir in spinach, Parmesan cheese, and thyme; heat through. Serve immediately.

SHORTCUT RISOTTO WITH SPRING PEAS: In a medium saucepan heat olive oil over medium heat. Add onion and garlic; cook until onion is tender. Add uncooked rice. Cook and stir for 2 minutes. Carefully stir in the broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover). Remove from heat. Stir in peas and carrot. Cover and let stand for 5 minutes. Rice should be just tender and the mixture should be slightly creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in spinach, Parmesan cheese, and thyme; heat through. Serve immediately.