Carrot And Broccoli Risotto

I gave Him a crown of thorns, He gave me a crown of righteousness. I gave Him a cross to carry, He gave me His yoke which is easy, His burden which is light. I gave Him nails through His hands, He gave me safely into His Father’s hands from which no power can pluck me. I gave Him a mock title, ‘This is the King of the Jews.’ He gave me a new name and made me a king and a priest to God. I gave Him no covering, stripping His clothes from Him, He gave me a garment of salvation. I gave Him mockery, casting the same in His teeth, He gave me Paradise. I gave Him vinegar to drink, He gave me Living Water. I crucified and slew Him on a tree, He gave me eternal life. It was my sinfulness that put Him there. It is His sinlessness that puts me here.

Derick Bingham

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Eat-lf mail, Rice	4	Servings

INGREDIENTS

5	c	Low sodium chicken broth, or
		vegetable broth
1	T	Olive oil
2		Whole carrots, finely diced
		1 cup
1/2	c	Shallots, chopped
1	c	Fennel, finely chopped
2	c	Rice, arborio
1/4	c	Dry white wine
2	c	Broccoli florets
2		Whole carrots, grated
2	T	Grated parmesan cheese
1	T	Fresh lemon juice
2	t	Lemon zest
2	t	Fresh thyme, chopped
1/2	t	Salt
		Fresh ground black pepper
		to taste

INSTRUCTIONS

In a medium saucepan, bring broth to boil. Lower heat to simmer. In a
wide, heavy-bottomed large saucepan, heat olive oil over medium heat.
Add diced carrots and shallots and cook until shallots begin to
soften, about 6 minutes. Add fennel and rice and cook, stirring
constantly, until rice is well-coated, 1 to 2 minutes. Add white wine
and cook until it has been absorbed. Add 1 cup simmering broth to the
large saucepan and continue cooking, stirring until the stock is
almost all absorbed. Continue adding broth, 1/2 cup at a time,
stirring and cooking until broth is absorbed and rice comes away from
the side of pot before each addition. Continue until all but 1 & 1/2
cups of the broth has been absorbed, 15 - 20 minutes.  Add broccoli and
grated carots and continue cooking and adding the  broth, 1/4 cup at a
time, until rice is creamy yet firm in center.  This should take
another 5 to 10 minutes.  Remove from heat, stir in Parmesan, juice,
zest, thyme, salt, pepper,  and serve immediately.  Serves 4
Nutritional information per serving: 478 calories, 6.5 grams  fat
(12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes
Recipe by: Shape Mag, April 1996 (Tina Bell)  Posted to MC-Recipe
Digest by louiseh <louiseh@earthlink.net> on Apr  01, 1998

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 569 Calories From Fat: 82 Total Fat: 9.6g Cholesterol: 2.2mg Sodium: 515.7mg Potassium: 1004.3mg Carbohydrates: 102.4g Fiber: 12.6g Sugar: 6.1g Protein: 18.7g