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Ingredients

• 1/2 cup  chopped onion (1 medium)
• 2 cloves  garlic, minced
• 2 tablespoons  olive oil
• 1 cup  uncooked Arborio rice
• 2 14-ounce cans  vegetable broth or chicken broth (3-1/2 cups)
• 1 cup  frozen baby sweet peas or regular-size peas
• 1/4 cup  coarsely shredded carrot
• 1 tablespoon  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 2 cups  fresh spinach, shredded
• 1/4 cup  grated Parmesan cheese

Description

For Classic Risotto, The Rice Is Cooked Slowly, Allowing The Outside To Become Soft, While The Inside Remains Firm. In Our Shortcut Version Of This Recipe, The Rice Is Uniformly Tender And The Risotto's Texture Is Less Creamy.

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