Risotto with Aspargus
| Yield: | 6 Servings |
| Categories: |
| 5 | c | Vegetable broth |
| 2 | ts | Olive oil |
| 1/2 | c | Finely chopped onions |
| 1/2 | c | Coarsely shredded carrots |
| 2 | Cloves garlic, finely minced | |
| 1 1/2 | c | Arborio rice, uncooked |
| 1/2 | c | Dry white wine |
| 1/2 | lb | Fresh asparagus, cut diagonally into 1/2" pieces |
| 2 | Plum tomatoes, (large) chopped | |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried thyme |
| 1 1/2 | tb | Grated Parmesan cheese |
| Freshly ground black pepper |
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