Garden Risotto

   

recipe ingredients
1 can (14 1/2 oz) low sodium chicken broth
1 3/4 cup water
2 garlic cloves, finely chopped
1 tsp. dried basil
1/2 tsp. dried thyme
1 cup arborio rice
2 cups fresh spinach leaves, torn
1 cup shredded carrots
3 Tbsp. grated parmesan cheese

recipe directions
Combine broth, water, garlic, basil and thyme in large saucepan; bring to a boil. Place rice in a large nonstick saucepan which has been sprayed with nonstick spray. Cook and stir over medium heat about 2 minutes or until rice is browned. Pour 1 cup boiling broth into the saucepan with rice; cook until broth is almost absorbed. There should still be some broth left. Add enough broth to barely cover rice; continue to cook, again until broth is almost absorbed. Repeat adding broth and cooking, until almost all is absorbed. Add spinach and carrots with last batch of broth. Cook 3 to 5 minutes more. Be careful not to overcook. Stir in cheese and serve.

Other Suggested Recipes:

• Butternut Squash Risotto
• Sea Scallops with Risotto and Vegetables
• Creamy Lemon Risotto
• Risotto Primavera
• Tomato Garden Lasagna