Spring Green Risotto

S pr i n g G r e e n R i s o t t o

Ingredients 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.