Risotto With Spring Vegetables

Name: Risotto With Spring Vegetables
Yield: 4.0
Ingredients: 5.5 cup Chicken Broth Fat Free; 6.0 ounce Baby Carrots; 6.0 ounce Asparagus; 4.0 ounce Snow Peas; 2.0 teaspoon Canola Oil; 1.0 Whole Onion; 1.0 clove Garlic; 1.5 cup Arborio Rice; 0.5 cup Dry White Wine; 9.0 ounce Frozen Artichokes; 1.5 tablespoon Fresh Thyme Or; 1.5 teaspoon Dried Thyme; 0.25 cup Parmesan Cheese

Risotto With Spring Vegetables — a community recipe on Potlikkr.

🍽 Serves 4.0

🍝

Ingredients

5.5 cup Chicken Broth Fat Free
6.0 oz Baby Carrots
6.0 oz Asparagus
4.0 oz Snow Peas

+ 9 more ingredients — sign up free to see them all.

Method (preview)

1
In medium saucepan, bring broth to a boil. Add carrots and cook until
2
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.

Cook this tonight? 👨‍🍳

Free members get the full recipe, pantry matching, meal plans and price tools.