Recipe - Risotto With Spring Vegetables

5 One half cup Chicken broth, fat free
6 ounce Baby carrots; peeled and
cut or sliced up
6 ounce Asparagus; trimmed and
cut or sliced up
4 ounce Snow peas; trimmed and
cut or sliced up
2 teaspoon Canola oil
1 Whole onion; chopped
1 cup Garlic; minced
1 One half cup Arborio rice
One half cup Dry white wine
9 ounce Frozen artichokes; thawed
1 One half tablespoon Fresh thyme; chopped
****OR****
1 One half teaspoon Dried thyme
One fourth cup Parmesan cheese; grated

In medium saucepan, bring broth to a boil. Add carrots and cook until
almost tender 35 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 mediumlow heat. Add onion and garlic and
cook until softened 35 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 MCRecipe Digest V1 #237

Date: Wed, 09 Oct 1996 08:35:24 0400

From: Eileen & Bob Holze beck4@asan.com