Spring Risotto

Yield: 4 Servings
Categories: Vegetables, Rices, Meatless
1cnChicken broth -- or
Vegetable broth
2tbOlive oil
3mdCarrots -- diced
3/4lbAsparagus -- cut in 2"
Pieces
6ozSugar snap peas -- cut in
Half
1/4tsCoarsely ground pepper
1tsSalt
1smOnion -- chopped
2cArborio rice
1/2cDry white wine
1/2cGrated Parmesan cheese
1/4cFresh basil leaves --
Chopped
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