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Ingredients

• 1 can(s) (13 3/4 to 14 1/2 ounces) vegetable broth, substitute chicken broth
• 2 tablespoon(s) olive oil
• 3  medium carrots, diced
• .75 pound(s) asparagus, trimmed and cut into 2-inch pieces
• 6 ounce(s) sugar snap peas, strings removed and each cut in half
• .25 teaspoon(s) coarsely ground black pepper
• 1 teaspoon(s) (salt) salt
• 1  small onion, chopped
• 2 cup(s) Arborio rice (Italian short-grain rice), medium-grain rice
• .5 cup(s) dry white wine
• .5 cup(s) grated Parmesan cheese
• .25 cup(s) chopped fresh basil leaves, substitute parsley

Description

1   Can(s) (13 3/4 To 14 1/2 Ounces) Vegetable Broth, Substitute Chicken Broth 2   Tablespoon(s) Olive Oil

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