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Risotto with Spring Vegetables
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
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.