Risotto with Spring Vegetables
| Yield: | 4 Servings |
| Categories: | Risotto, Pasta |
| 5 1/2 | c | Chicken broth, fat free |
| 6 | oz | Baby carrots; peeled and sliced |
| 6 | oz | Asparagus; trimmed and sliced |
| 4 | oz | Snow peas; trimmed and sliced |
| 2 | ts | Canola oil |
| 1 | Whole onion; chopped | |
| 1 | c | 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 |
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