| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Risotto, Pastas and | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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>
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