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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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. Stir in carrots.

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  • Meanwhile, in a 1-1/2-quart saucepan bring broth to boiling. Reduce heat and simmer.

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  • Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is abosorbed before adding more broth (about 22 minutes).

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  • Stir in any remaining broth. Cook and stir just until rice is just tender and creamy.

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  • Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon; heat through. Top with cheese shards. Serve immediately. Makes 6 servings.

Nutrition Facts

191 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 7 mg cholesterol; 723 mg sodium. 165 mg potassium; 25 g carbohydrates; 2 g fiber; 3 g sugar; 7 g protein; 3450 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 3 mg iron;

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