Ingredients

How to make it

  • Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  • Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
  • Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper (and tofu, if using tofu) and cook for 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.
  • Add remaining 1 teaspoon olive oil in saucepan. Stir in rice and carrots and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth and cook for another 22-25 minutes.
  • Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through.
  • Remove from heat and stir in Parmesan cheese, butter, and lemon juice (you can also put the Parmesan cheese on separately after dishing up servings).
  • Note: You're supposed to slowly add the broth, but it didn't seem to make a difference when I didn't.

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    " It was excellent "
    valinkenmore ate it and said...
    Love this - thanks for the post!
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