Vegetable-Thyme Risotto
2 Tablespoons Butter
1 Large (2 1/2 cups) leek, sliced
2 teaspoons finely chopped fresh garlic
1 cup uncooked Arborio rice
2 cans (14.5 ounce) vegetable broth heated
1 large (1 cup) red bell pepper, chopped
1 Tablespoon chopped fresh thyme leaves (or substitute 1 teaspoon dried tyme leaves)
2 cups fresh chopped spiniach leaves
1 cup frozen peas (I use the early June peas)
1/2 cup freshly grated parmesan cheese
Melt butter in a 4-quart saucepan, as soon as the butter starts to sizzle add sliced leeks and chopped garlic. Cook over medium heat for 6-8 minutes. Stir occasionally until leek is softened. Add rice, stir continuously for one minute.
Add about 1/2 cup of broth, the chopped red pepper and thyme. Cooking until the broth is absorbed. That usually takes 2-3 minutes. Continue to add broth about 1/2 cup at a time until broth is absorbed and the mixture is creamy.
Stir in the spinach and the peas. Continue cooking, stirring constantly until spinach wilts. About 1 minute. Stir in parmesan cheese.
You can certainly use different veggies for this recipe. Zuccini, squash, mushrooms, corn what ever you like.
1 Large (2 1/2 cups) leek, sliced
2 teaspoons finely chopped fresh garlic
1 cup uncooked Arborio rice
2 cans (14.5 ounce) vegetable broth heated
1 large (1 cup) red bell pepper, chopped
1 Tablespoon chopped fresh thyme leaves (or substitute 1 teaspoon dried tyme leaves)
2 cups fresh chopped spiniach leaves
1 cup frozen peas (I use the early June peas)
1/2 cup freshly grated parmesan cheese
Melt butter in a 4-quart saucepan, as soon as the butter starts to sizzle add sliced leeks and chopped garlic. Cook over medium heat for 6-8 minutes. Stir occasionally until leek is softened. Add rice, stir continuously for one minute.
Add about 1/2 cup of broth, the chopped red pepper and thyme. Cooking until the broth is absorbed. That usually takes 2-3 minutes. Continue to add broth about 1/2 cup at a time until broth is absorbed and the mixture is creamy.
Stir in the spinach and the peas. Continue cooking, stirring constantly until spinach wilts. About 1 minute. Stir in parmesan cheese.
You can certainly use different veggies for this recipe. Zuccini, squash, mushrooms, corn what ever you like.