SPRING GREEN RISOTTO
Deanna McDonald Muskegon, Michigan
PREP: 15 min. • COOK: 30 min. MAKES: 8 servings
1 carton (32 oz.) vegetable stock
1 to 11/2 cups water
1 Tbsp. olive oil
2 cups sliced fresh mushrooms
1 medium onion, chopped
11/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup white wine or additional vegetable stock
1 tsp. dried thyme
3 cups fresh baby spinach
1 cup frozen peas
3 Tbsp. grated Parmesan cheese
1 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
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 until tender, 5-7 minutes. Add arborio rice and garlic; cook and stir until the rice is coated, 1-2 minutes.
2. Stir in white wine and thyme. Reduce the heat to maintain a simmer; cook and stir until the wine is absorbed. Add the 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 the spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.
3/4 cup: 198 cal., 3g fat (1g sat. fat), 2mg chol., 477mg sod., 37g carb. (3g sugars, 2g fiber), 5g pro.
Cook’s Note
Stirring often is essential to prevent risotto from burning and to create that creamy texture risotto is known for.
“I first made this when I needed something cheerful and comforting.” DEANNA MCDONALD