Risotto with spring vegetables

Yield: 4 Servings

Measure Ingredient
\N 1 whole onion -- chopped
\N 1 clove garlic -- minced

5½ c chicken broth, fat free 6 oz baby carrots -- peeled and : sliced

6 oz asparagus -- trimmed and

: sliced

4 oz snow peas -- trimmed and

: sliced

2 ts canola oil

1 ½ c arborio rice

½ c dry white wine

9 oz frozen artichokes -- thawed 1 ½ TB fresh thyme -- chopped : ****OR****

1 ½ ts dried thyme

¼ 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 <beck4@...: Wed, 09 Oct 1996 08:35:24 ~0400

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