Risotto with spring vegetables

 
                       RISOTTO WITH SPRING VEGETABLES
 
 Recipe By     : Eating Well Magazine
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Risotto                          Pastas And Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  cups          chicken broth, fat free
    6      ounces        baby carrots -- peeled and sliced
    6      ounces        asparagus -- trimmed and sliced
    4      ounces        snow peas -- trimmed and sliced
    2      teaspoons     canola oil
    1      whole         onion -- chopped
    1      clove         garlic -- minced
    1 1/2  cups          arborio rice
      1/2  cup           dry white wine
    9      ounces        frozen artichokes -- thawed
    1 1/2  tablespoons   fresh thyme -- chopped
                         ****OR****
    1 1/2  teaspoons     dried thyme
      1/4  cup           parmesan cheese -- grated
 
 In medium saucepan, bring broth to a boil.  Add carrots and cook until
 almost tender - 3-5 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 3-5 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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