½ cup carrot, diced1 cup asparagus, thinly sliced (optional)
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. In a medium saucepan, bring broth to a boil. Reduce to a simmer.
3
3. Heat a large sauté pan over medium high heat. Add the oil and sauté onion, garlic and bell peppers then cook until soft and fragrant, about 2-4 minutes.
4
4. Push vegetables to side of pan and add rice to the empty side of the pan. Cook rice for 2-3 minutes, stirring constantly until grains of rice start to become clear.
5
5. Stir in carrots and ½ cup broth.
6
6. Stir mixture constantly until moisture is absorbed.
7
7. Keep adding broth ½ cup at a time until all moisture is absorbed and only ½ cup of broth remains.
8
8. Add last ½ cup broth and sliced asparagus. Cook for 4-5 minutes until asparagus is bright green and all broth is absorbed.
9
9. Stir in parmesan cheese and parsley.
10
10. Serve immediately.
Ingredients
4 cups low-sodium chicken broth
1 tablespoon olive oil
½ cup onion, chopped
1 tablespoon fresh garlic cloves, chopped
1 cup bell pepper, your choice in color, diced
1½ cup Arborio rice, or other short grain rice
½ cup carrot, diced1 cup asparagus, thinly sliced (optional)
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
Directions
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. In a medium saucepan, bring broth to a boil. Reduce to a simmer.
3
3. Heat a large sauté pan over medium high heat. Add the oil and sauté onion, garlic and bell peppers then cook until soft and fragrant, about 2-4 minutes.
4
4. Push vegetables to side of pan and add rice to the empty side of the pan. Cook rice for 2-3 minutes, stirring constantly until grains of rice start to become clear.
5
5. Stir in carrots and ½ cup broth.
6
6. Stir mixture constantly until moisture is absorbed.
7
7. Keep adding broth ½ cup at a time until all moisture is absorbed and only ½ cup of broth remains.
8
8. Add last ½ cup broth and sliced asparagus. Cook for 4-5 minutes until asparagus is bright green and all broth is absorbed.
