Risotto With Spring Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Pastas and, Risotto | 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 | t | 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 | T | Fresh thyme, chopped |
| ****OR**** | ||
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 60
Total Fat: 6.6g
Cholesterol: 5.5mg
Sodium: 1343.3mg
Potassium: 967.4mg
Carbohydrates: 87.1g
Fiber: 7.9g
Sugar: 6.1g
Protein: 20.9g