| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 6 | Servings | ||
INGREDIENTS
| 5 | c | Vegetable broth |
| 2 | ts | Olive oil |
| 1/2 | c | Finely chopped onions |
| 1/2 | c | Coarsely shredded carrots |
| 2 | Cloves garlic, finely minced | |
| 1 1/2 | c | Arborio rice, uncooked |
| 1/2 | c | Dry white wine |
| 1/2 | lb | Fresh asparagus, cut diagonally into 1/2" pieces |
| 2 | Plum tomatoes, (large) chopped | |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried thyme |
| 1 1/2 | tb | Grated Parmesan cheese |
| Freshly ground black pepper |
INSTRUCTIONS
Source: The Meatless Gourmet Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce heat to low and keep broth warm. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4 minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the wine and cook until most of it is evaporated. Then add 1/2 cup of broth and continue cooking, stirring constantly, until the rice has absorbed the liquid. Add another 1/2 cup of broth, along with the asparagus, tomatoes and herbs. Stir until broth is absorbed. Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of calories) Posted to Digest eat-lf.v097.n069 by BunnyMama@aol.com on Mar 14, 1997
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