Creamy Risotto with Spring Vegetables

Another Recipe from San Diego visit;

Creamy risotto with spring vegetables

1 14 oz can veg. broth
2 T olive oil
1 med onion chopped
2 cloves garlic minced
1 cup Arborio rice
1 c frozen baby sweet peas
1/4 c shredded carrot2 cups chopped fresh spinach
2 T grated Parmesan
1 T chopped fresh thyme
1/8 t ground black pepper

1.In a medium sauce pan, bring to a boil broth and 1 3/4 cup water.  Reduce heat to a simmer and cover.
2. Meanwhile, in a large saucepan, heat oil over medium heat.  Add onion and garlic; cook until tender.  Add uncooked rice and stir until rice starts to turn golden in parts, about 5 min.
3.  Add 1 cup hot broth mixture to the rice, stirring constantly.  Continue to cook and stir until liquid is absorbed.  Add another 2 cups broth, 1/2 c at a time to rice.  Cook and stir until liquid is absorbed, 18 to 20 min.
4. Stir in remaining broth, peas and carrot.  Stir until the rice is slightly creamy and just tender.
5. Remove from heat and quickly stir in spinach, Parmesan, thyme and pepper.  Serve immediately.

I am visiting Grandma and Grandpa Walker in San Diego.  I found a couple recipes I want to try so I am posting them here until I get a chance to make them.

Zucchini-Oat Bread
1 1/2 c sugar
2 1/4 t cinnamon
2 1/2 c flour
1 c rolled oats
1 t baking powder
1/4 t salt
1/2 t baking soda
3 eggs
1 c applesauce
1/4 c melted butter
1 t vanilla
2 c shredded zucchini
1 c walnuts or pecans
3/4 c raisins
Preheat oven to 350 lightly coat a 9 x 5 x 3 inch loaf pan with cooking spray; set aside.  Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside.
Combine flour, oats, baking powder salt baking soda, and remaining cinnamon;  set aside.  In a large mixing bowl beat eggs with electric mixer on medium speed  for 2 minutes or until foamy.  Add remaining sugar, the applesauce, butter and vanilla.  Gradually add the flour mixture, beating on low speed just until combined.  Stir in zucchini, nuts, and raisins.  Spoon into prepared pan.  Sprinkle with sugar-cinnamon mixture. Bake for 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on rack.  Wrap and store several hours before slicing.