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 satisfying. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season.
—DEANNA MCDONALD GRAND RAPIDS, MI
PREP: 15 MIN. • COOK: 30 MIN. • MAKES: 8 SERVINGS
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
1. In a large saucepan, bring stock and water to a simmer; keep hot. Using 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 the hot stock blend, 1/2 cup at a time, cooking and stirring after each addition until the 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 promptly.