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Risotto with spring vegetables

Yield: 4 Servings

Ingredients:

• 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 clove 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

Instructions:

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. Recipe By : Eating Well Magazine From: Eileen & Bob Holze

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