| 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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