Spring Risotto

Ingredients: 1 can (13 ¾ to 14 ½ ounces) vegetable or chicken broth 2 tablespoons olive oil 3 medium carrots, diced ¾ pound asparagus, trimmed and cut into 2-inch pieces 6 ounces sugar snap peas, strings removed and each cut in half ¼ teaspoon coarsely ground black pepper 1 teaspoon salt 1 small onion, chopped 2 cups Arborio rice (Italian short-grain rice) or medium-grain rice ½ cup dry white wine ½ cup grated Parmesan cheese ¼ cup chopped fresh basil leaves or parsley 1. In 2-quart saucepan, heat broth and 3 ½ cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover. 2. In 4-quart saucepan, heat 1 tablespoon olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, sugar snap peas, pepper, and ¼ teaspoon salt, and cook, covered, until vegetables are tender-crisp, about 5 minutes. Remove vegetables to bowl. 3. In same saucepan, in 1 tablespoon olive oil, cook onion over medium heat until tender, about 7 minutes. Add rice and ¾ teaspoon salt and cook, stirring frequently, until rice grains are opaque. Add wine; cook until absorbed. Add about ½ cup simmering broth to rice, stirring until liquid is absorbed. Continue cooking, adding remaining broth, ½ cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in vegetables, Parmesan, and basil; heat through. Preparation time: about 1 hour 30 minutes Serves: 4 Per Serving Calories: 620 Calories From Fat: Carbohydrates: Fat: 11 g total (3 g saturated) Sodium: 835 mg Cholesterol: 10 mg Protein: 17 g

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