Spinach-Pea Risotto

Source: Vegetarian Times
Makes 4-6 servings

2 cans (14 oz each) vegetable broth, plus 1 cup water
2 TB olive oil
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 carrot, thinly sliced
2 cups fresh spinach leaves, coarsely chopped
1 cup frozen peas, unthawed
¼ cup grated Parmesan
1/3 cup chopped green onion
¼ cup thinly sliced radishes (optional)
¾ tsp dried tarragon (or ½ tsp marjoram plus ¼ tsp basil)

1. Place broth and water in medium saucepan & bring to boil; reduce heat & simmer.
2. Meanwhile, heat oil in another medium saucepan; cook garlic over medium heat about 1 minute. Add the rice & cook about 5 minutes more, frequently stirring. Remove from heat & stir in carrots.
3. Stir 1 cup broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add ½ cup broth at a time, stirring frequently until broth is absorbed before adding more broth. Add water if necessary until rice is tender & creamy (about 30 minutes).
4. Stir in spinach, peas, Parmesan, green onion, radishes, & spices; heat through & serve