 |
RISOTTO WITH SPRING VEGETABLES
Recipe By : Eating Well Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Risotto Pastas And Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups chicken broth, fat free
6 ounces baby carrots -- peeled and sliced
6 ounces asparagus -- trimmed and sliced
4 ounces snow peas -- trimmed and sliced
2 teaspoons canola oil
1 whole onion -- chopped
1 clove garlic -- minced
1 1/2 cups arborio rice
1/2 cup dry white wine
9 ounces frozen artichokes -- thawed
1 1/2 tablespoons fresh thyme -- chopped
****OR****
1 1/2 teaspoons dried thyme
1/4 cup parmesan cheese -- grated
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.
- - - - - - - - - - - - - - - - - -
|
