Name: Spring Green Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Europe, Italian
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

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

Instructions

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.