Spring Vegetable Risotto

I had a lot of vegetables to use and this risotto became a catch all.  I used peas, peppers and carrots, but you can add whatever is on hand.

  3 Tbl Olive Oil                                                               1/2 Cup Bell Pepper, Chopped

  4 Tbl Spring Onion, Minced                                            1/4 Cup Carrot, Chopped

  3 Clove Garlic, minced                                                   3 Cups Spinach, shredded

  1.5 Cups Arborio Rice                                                   4 Tbl Parmesan

  2.5 Cups Chicken Stock                                                 2 Tsp Italian Seasoning

  4 Cup Water                                                                 8 Ounce Chicken Breast, Cubed

  1 Cup Spring Peas                                                         1/4 Black Pepper

Put broth and water in a small saucepan and bring to a boil.  Reduce heat and keep simmering.  Put 1 Tbl oil in a large pot, add 1 Tsp Italian seasoning and the chicken.  Cook until no longer pink, remove from pan and set aside.  In same pan, heat remaining oil over medium heat. Add onion and garlic; cook until tender. Add the uncooked rice. Cook and stir about 5 minutes or until rice  is golden.  Carefully add 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.  Continue to add broth to the rice 1 cup at a time, stirring constantly, waiting until broth is absorbed before adding more.  Continue to cook and stir until liquid is absorbed. When you add the last cup of broth, stir in the peas, peppers and carrots.  Cook and stir until the rice is slightly creamy.  Stir in the spinach, Parmesan cheese, remaining Italian spice, pepper and chicken and heat through.

Per Serving: 375 Cal (25% from Fat, 24% from Protein, 51% from Carb); 23 g Protein; 10 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat;  48 g Carb; 6 g Fiber; 2 g Sugar; 225 mg Calcium; 5 mg Iron; 844 mg Sodium