Risotto with Chicken and Spring Peas
In a medium saucepan heat olive oil over medium heat. Add onion and garlic; cook until onion is tender. Add uncooked rice. Cook and stir for 2 minutes. Carefully stir in the broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).Remove from heat. Stir in peas and carrot. Cover and let stand for 5 minutes. Rice should be just tender and the mixture should be slightly creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in chicken, spinach, Parmesan cheese, and thyme; heat through. Serve immediately.