Tuesday, April 8, 2008

Garden-Style Risotto

Ever since I made my first risotto last month, I've been dying to do it again. This one blends some great fresh veggies to give it a higher nutritional content. It is delicious.

1 can low-sodium chicken broth
1 3/4 c water
2 garlic cloves, finely chopped
1 tsp dried basil
1/2 tsp dried thyme
1 cup arborio rice
2 cups packed fresh spinach, torn
1 cup shredded carrots
3 Tb grated Parm cheese

1. Combine broth, water, garlic, basil, and thyme in large saucepan. Bring to boil.
2. Separately, place rice in large non-stick saucepan sprayed with spray. Cook and stir rice over medium heat 2 minutes or until browned.
3. Pour 1 cup boiling brtoh into saucepan with rice; cook, stirring constantly, until broth is almost absorbed.
4. Repeat broth/rice process. During last addition of broth, add spinach and carrots.
5. Cook 3-5 more minutes, stirring constantly. Stir in parmesan cheese. Serve warm.


1 comment:

Robin said...

Some of my best risotto recipes I've gotten from Jamie Oliver cookbooks but I should warn you he is very liberal with the oil, butter and cheese so I save them for special occassions!