Risotto With Spring Vegetables

RISOTTO WITH SPRING VEGETABLES

Recipe By : Eating Well Magazine

4 Preparation Time :

Categories : Risotto Pastas And Rice

Amount Measure Ingredient -- Preparation Method -- -- --

5 1/2 cups chicken broth, fat free

6 ounces baby carrots -- peeled and sliced

6 ounces asparagus -- trimmed and sliced

4 ounces snow peas -- trimmed and sliced

2 teaspoons canola oil

1 whole onion -- chopped

1 clove garlic -- minced

1 1/2 cups arborio rice

1/2 cup dry white wine

9 ounces frozen artichokes -- thawed

1 1/2 tablespoons fresh thyme -- chopped

**OR**

1 1/2 teaspoons dried thyme

1/4 cup parmesan cheese -- grated

In medium saucepan, bring broth to a boil. Add carrots and cook until

almost tender - 3-5

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. - - - - - - - - - - - - - - - - - -