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Ingredients

• 2 cloves  garlic, minced
• 2 Tbsp.  olive oil
• 1 cup  Arborio rice
• 1/2 cup  thinly sliced carrots
• 2 14-oz. cans  vegetable broth or reduced-sodium chicken broth (3-1/2 cups)
• 2 cups  fresh spinach leaves, coarsely chopped
• 1 cup  frozen baby or regular peas
• 2 oz.  Parmigiano-Reggiano cheese, shredded
• 1/3 cup  thinly sliced green onions
• 1/4 cup  thin wedges fresh radishes
• 2 tsp.  snipped fresh tarragon
•   Parmigiano-Reggiano cheese

Description

This Basic Risotto Recipe Should Be Tucked Away To Use Year-round. Change It Up And Add Your Choice Of Other Lightly Cooked And Seasoned Vegetables.

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