Recipe By : Eating Well Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Risotto Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 c Fat free chicken broth
6 oz Baby carrots -- peeled, sliced
6 oz Asparagus -- trimmed, sliced
4 oz Snow peas -- trimmed, sliced
2 ts Canola oil
1 Onion -- chopped
1 cl 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
In medium saucepan, bring broth to a boil. Add carrots and cook until
almost tender, 3 to 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 to 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.
