Spring Risotto
| Yield: | 4 Servings |
| Categories: | Vegetables, Rices, Meatless |
| 1 | cn | Chicken broth -- or |
| Vegetable broth | ||
| 2 | tb | Olive oil |
| 3 | md | Carrots -- diced |
| 3/4 | lb | Asparagus -- cut in 2" |
| Pieces | ||
| 6 | oz | Sugar snap peas -- cut in |
| Half | ||
| 1/4 | ts | Coarsely ground pepper |
| 1 | ts | Salt |
| 1 | sm | Onion -- chopped |
| 2 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Fresh basil leaves -- |
| Chopped |
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