Spinach-pea Risotto

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1/2 cup thinly sliced carrot
• 28 ounces vegetable broth or 28 ounces chicken broth
• 2 cups fresh spinach leaves, coarsely chopped
• 1 cup frozen baby or regular peas, thawed
• 2 ounces parmigiano-reggiano cheese, shredded
• 1/3 cup thinly sliced green onion
• 1/4 cup thin wedges of fresh radish
• 2 teaspoons snipped fresh tarragon
• parmigiano-reggiano cheese, for topping

Recipe

• 1 in a 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds. add the rice. cook about 5 minutes or until rice is golden brown, stirring frequently. remove from heat. stir in the carrots. meanwhile, in a 1 1/2 quart saucepan bring broth to boiling. reduce heat and simmer.
• 2 carefully stir 1 cup of the hot broth into rice mixture. cook, stirring frequently, over medium heat until liquid is absorbed. then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (takes about 22 minutes).
• 3 the stir in remaining broth. cook and stir just until rice is tender and creamy.
• 4 stir in spinach, peas, shredded cheese, green onions, radishes and tarragon; heat through. top with cheese shards. serve immediately.