Risotto Primavera

This is one of my favorite Italian dishes. I love making risotto it is rich and creamy. My ultimate comfort food. This dish can not be rushed it takes about half an hour and cooked over low heat. Make sure to use Arborio rice other wise it will be just another rice dish.... Buon Appetito!

1/2 cup thinly slicked leeks or chopped onion

1/4cup chopped sweet red or green pepper

2 Tbsp. margarine

2 2/3 cups chicken broth

1 cup Arborio rice

1/2 cup fresh or frozen peas

1/3 cup thinly sliced celery

1/4 cup shredded carrot

1 tsp. salt

dash pepper

1 small tomato, peeled, seeded & chopped

1/2 cup quartered fresh mushrooms

1 Tbsp. snipped fresh basil, rosemary, or thyme OR 3/4 tsp. dried basil, rosemary, or thyme, crushed.

• In a 3qt. saucepan cook leeks or onion and red or green pepper in butter or margarine till tender but not brown.
• Stir in chicken broth , rice, fresh or frozen peas, celery, carrot,salt, and pepper.
• Bring to boiling; reduce heat
• Cover & simmer for 15 minutes
• Remove from heat.
• Stir in tomato, mushrooms, and fresh or dried herb. cover and let stand for 5 to 8 minutes or just till rice is tender.
• Garnish with red pepper strips.
• Serve immediately.
• Serves 8. Great with any poultry dish or by itself.