Ingredients
Spring Green Risotto
2-3 Tbsp. butter 1 leek, finely chopped 2 garlic cloves, crushed 1½ cups Arborio rice 4½ cups hot vegetable stock 2 cups fresh peas 3 cups baby spinach 1 medium zucchini, ends trimmed
1 lemon chunk of parmesan salt and pepper
Directions 1. Melt butter in Universal 4.2 Qt. Stockpot, Cook leek and garlic over low heat for 2 minutes. Stir in rice. 2. Add stock, gradually, stirring continuously for about 17-18 minutes, or until almost absorbed, but still creamy. 3. Stir through peas and spinach, cook for 3 minutes. 4. Using the Fusion Master Grater, grate over zucchini, lemon and parmesan. Stir in gently. 5. Season with salt and pepper. Serve.
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