*  Exported from  MasterCook II  *

                      Risotto With Spring Vegetables

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.


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