Risotto

Great accompanyment for fish!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4 1⁄2 cups vegetable broth
• 1  tablespoon olive oil
• 2  cups leeks (sliced 1/2 inch thick)
• 1 1⁄2 cups  uncooked arborio rice
• 1⁄3 cup dry white wine
• 6  cups  torn spinach or 6  cups arugula
• 1⁄2 cup half-and-half
• 1⁄4 cup  grated fresh parmesan cheese
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Bring broth to a simmer (do not boil)-- keep warm.
2. Heat 1 tablespoon oil in a large saucepan over medium heat.
3. Add leeks and saute for 3 minutes or until tender.
4. Add rice: cook 1 1/2 minutes stirring constantly.
5. Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
6. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
7. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
8. Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.