Risotto with Spring Vegetables Recipe

Free Recipe Risotto with Spring Vegetables

Recipe Type: R Recipes

Recipe Preparation: boil

Cooking Ingredients for Risotto with Spring Vegetables Recipe

5-1/2 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 Whole onion; chopped
1 c 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

Risotto with Spring Vegetables Preparation

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 Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:35:24 -0400 From: Eileen & Bob Holze <beck4@asan.com>

Cooking Temperature:

Recipe Serves: 4

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