Recipe - Risotto With Aspargus

5 cup Vegetable broth
2 teaspoon Olive oil
One half cup Finely chopped onions
One half cup Coarsely shredded carrots
2 Cloves garlic, finely minced
1 One half cup Arborio rice, uncooked
One half cup Dry white wine
One half pound Fresh asparagus, cut
diagonally into 1/2" pieces
2 Plum tomatoes, (large)
chopped
One half teaspoon Dried basil
One fourth teaspoon Dried oregano
One fourth teaspoon Dried thyme
1 One half tablespoon Grated Parmesan cheese
Freshly ground black pepper

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, 34
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 One half cup of broth and
continue cooking, stirring constantly, until the rice has absorbed the
liquid. Add another One half 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 eatlf.v097.n069 by BunnyMama@aol.com on Mar 14, 1997