*  Exported from  MasterCook II  *

                      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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