5 1/2 cup 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 tsp Canola oil
1 Whole onion, chopped
1 cup Garlic, minced
1 1/2 cup Arborio rice
1/2 cup Dry white wine
9 oz Frozen artichokes, thawed
1 1/2 tbsp Fresh thyme, chopped
****OR****
1 1/2 tsp Dried thyme
1/4 cup Parmesan cheese, grated
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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
Posted to MC-Recipe Digest V1 #237
Date: Wed, 09 Oct 1996 08:35:24 -0400
From: Eileen & Bob Holze <beck4@asan.com>
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