|
3 |
Heat oil in
a large nonstick skillet over medium-high heat.
Add leek and carrot; sauté 5 minutes or until
tender, stirring frequently. Add rice; cook 3
minutes, stirring constantly. Stir in 1 cup
broth; cook 5 minutes or until the liquid is
nearly absorbed, stirring frequently. Stir in ½
cup broth, vermouth, salt and oregano. Add
remaining broth, ½ cup at a time, stirring
frequently until each portion of the broth is
absorbed before adding the next (about 25
minutes). Add peas; cook 4 minutes. Stir in
cheese and remaining ingredients. |
