Risotto with Pesto and Peas

Ingredients:

3 leeks, white and light green parts only, thinly sliced

2 Tbsp Earth Balance buttery spread

1 cup arborio rice

1 cup frozen peas, thawed

3/4 cup pesto (store bought or home made)

1 cup Daiya non-dairy shredded mozzarella style cheese

1/4 cup non-dairy Parmesan style cheese

Directions:

Bring 6 cups water and 1 tsp salt to a simmer in a medium saucepan over medium heat.  Add sliced leeks and cook until tender, 3-4 minutes.  Remove leeks with a slotted spoon and place into a bowl for later use.  Adjust heat to keep broth at a gentle simmer.

Meanwhile, heat 1 Tbsp butter in a large skillet over medium-high heat.  Add rice and cook, stirring, for 1 minute.  Add 2 cups of the hot leek broth to the rice.  Cook, stirring occasionally, until almost all liquid is absorbed, about 6 minutes.  Continue to regularly adjust heat to keep risotto at a gentle simmer.  Add 1 more cup of broth and continue to cook and stir until almost absorbed, about 5 more minutes.  Add leeks, peas, and 1 more cup of broth and cook until almost absorbed, about 5 minutes.  Taste the rice.  If it is not fully cooked, continue to add a little more broth and stir until absorbed and rice is done.

Stir in remaining 1 Tbsp butter.  Remove from heat.  Stir in pesto and cheeses.  

  

I served this with steamed broccoli and garlic toast to make a meal.  Delicious!

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/risotto-with-pesto-and-peas-recipe/index.html