Spring Risotto

Ingredients: 

3 cups vegetables stock
2 tablespoons olive oil
1 clove garlic, minced
1 very small yellow onion, diced
1 cup arborio rice
1/2 cup white cooking wine
3/4 teaspoon marjoram
1/2 teaspoon salt
1 10-ounce package frozen spinach, thawed and squeezed of excess moisture
1 cup frozen peas, thawed
1 tablespoon soy-and dairy-free margarine

Directions: 
1.  In a large skillet brown the turkey over medium-high heat, breaking it up as you cook it. When the turkey is crumbled and cooked through, drain off the excess fat and remove it to a platter. Cover loosely with foil to keep warm; set aside.
2.  Meanwhile, in a large sauté pan, heat the oil over medium-high heat. When the oil is hot, add the garlic and onions and cook until they are soft and translucent, about 5 to 7 minutes.
3.   Add the arborio rice and stir to coat it with the olive oil. Let the rice cook in the hot oil for  about 30 seconds to open the grains. Pour in the wine, stir the rice, and let it cook for another 30 seconds to cook off the alcohol. Turn the heat down the medium.

4.  Add 2 cups of the warmed stock and stir the rice until the stock is completely absorbed. Add the remaining stock a half cup at a time, stirring after each addition until all of the stock is absorbed and the rice is soft, about 20 minutes. Stir in the marjoram, salt, vegetables, and margarine and serve. Leftovers can be stored in an airtight container, refrigerated, for up to 3 days.