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Ingredients

• 5 1/2-6 1/2 cups reduced-sodium chicken broth, or vegetable broth
• 16 baby carrots, (6 ounces), trimmed, peeled and halved lengthwise
• 16 thin stalks asparagus, (6 ounces), trimmed and cut into 2-inch lengths
• 1 cup sugar snap peas, (4 ounces), trimmed, strings removed
• 2 teaspoons extra-virgin olive oil
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 9-ounce package frozen artichoke hearts, thawed
• 1 1/2 tablespoons chopped fresh thyme, or 1 1/2 teaspoons dried
• 3/4 cup freshly grated Parmesan cheese
• Salt & freshly ground pepper, to taste

Description

A Delightful Way To Celebrate The Arrival Of The First Vegetables In Your Garden Or At The Farmers' Market, This Creamy Risotto Incorporates Baby Carrots, Asparagus And Snap Peas. We Have Opted For Frozen Artichokes Here Because Fresh Ones Take A Lon

Eating Well