Risotto With Spring Vegetables Recipe

Risotto With Spring Vegetables Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
5 1/2 cup: chicken broth, fat free
6 ounce: baby carrots, peeled and

Directions:

: sliced
6 oz asparagus -- trimmed and
: sliced
4 oz snow peas -- trimmed and
: sliced
2 ts canola oil
1 whole onion -- chopped
1 clove garlic -- minced
1 1/2 c arborio rice
1/2 c dry white wine
9 oz frozen artichokes -- thawed
1 1/2 TB fresh thyme -- chopped
: ****OR****
1 1/2 ts dried thyme
1/4 c parmesan cheese -- grated

In medium saucepan, bring broth to a boil. Add carrots and cook until
almost tender - 3-5 minutes. Add asparagus and peas and cook 1 minute
longer. With a slotted spoon, remove vegetables to a bowl and set
aside. Maintain broth at a gentle simmer.

In a Dutch oven heat oil over medium-low heat. Add onion and garlic
and cook until softened 3-5 minutes. Add rice and stir to coat
grains. Pour in wine and cook, stirring frequently, until most of the
liquid has been absorbed. Add broth, 1 cup at a time, stirring until
liquid is absorbed each time. Stir in artichoke hearts and thyme.
Continue to add broth as needed. Stir in the reserved vegetables and
cheese. Serve immediately.

Recipe By : Eating Well Magazine

From: Eileen & Bob Holze ~0400


Source from luhu.jp