Ingredients for the vegetables:
1 tablespoon of olive oil
1 leek, white part only, chopped
3 garlic cloves, chopped
8 oz (227 g) baby Bella mushrooms, sliced
1 cup of green beans, sliced in 1 inch pieces
1 cup of frozen artichokes hearts, thawed
1/3 cup of sun-dried tomatoes, sliced
1 cup of spinach
Salt and pepper to taste
Ingredients for the risotto:
I tablespoon of olive oil
3/4 cup of arborio rice
1/2 cup of pink Zinfandel wine
3 cups of vegetable broth
1 teaspoon of dried basil
1 teaspoon of thyme
1/2 teaspoon of rosemary
In a large pan, heat up the olive oil, and saute the leeks and garlic for 3-4 minutes under medium-high heat .
Add the mushrooms and the green beans and continue cooking for another 5 minutes.
Add the sun-dried tomatoes, the spinach, salt, and pepper, cook another 3 minutes until the veggies are tender. Place the veggies aside in a bowl.
Using the same pan, heat up another tablespoon of olive oil under medium heat, add the rice and stir to coat the rice with the oil.
Add the wine and simmer 3-5 minutes, until fully absorbed.Add the broth, 1/2 a cup at the time, stirring almost constantly, and waiting for the broth to be fully absorbed before adding more. This process should take 25 to 30 minutes. The rice should be tender but still firm, with a creamy texture.
Add the vegetables to the risotto, mix well, and cook for another 3 minutes until the vegetables are warmed.
Adjust seasoning with salt and pepper.
Makes 4 servings