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Spring Green Risotto
Ingredients
  • 1 carton (32 ounces) vegetable stock
  • 1 to 1-½ cups water
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1-½ cups uncooked arborio rice
  • 2 garlic cloves, minced
  • ½ 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
  • ½ teaspoon salt
  • ¼ teaspoon pepper
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