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Garden Risotto

Source of Recipe

Ginger~EDC 1998


List of Ingredients

1 Tbsp Olive Oil
1/4 C Chopped Green Onions
1 C Uncooked Short Grain Rice-Arborio
1 can (14 1/2 Oz) Ready To Use Vegetable Broth
3/4 C Water
1 C Chopped Fresh Broccoli Flowerets -- Chopped Small
1/2 C Shredded Carrots
1 Tsp Thyme
2 Tbsp Fresh Parmesan Cheese
1 Tbsp Chopped Fresh Parsley


Recipe

In a large saucepan or Dutch oven, heat oil over medium heat until hot.
Add onions and bell pepper and cook 2 minutes. Add rice and cook and stir 2 minutes. Add broth and water bring to a boil. Reduce to medium-low and simmer; covered; for 10 minutes.
Stir in broccoli and carrot; simmer an additional 5 to 10 minutes. Remove from heat and stir in thyme and parsley. Cover; let stand 3 minutes.
Sprinkle with cheese.