Title: Carrot and broccoli risotto
 Categories: Rice, Eat-lf mail
      Yield: 4 Servings
 
      5 c  Low sodium chicken broth; or
           -vegetable broth
      1 tb Olive oil
      2    Whole carrots; finely diced
           -(1 cup)
    1/2 c  Shallots; chopped
      1 c  Fennel; finely chopped
      2 c  Rice; (arborio)
    1/4 c  Dry white wine
      2 c  Broccoli florets
      2    Whole carrots; grated
      2 tb Grated parmesan cheese
      1 tb Fresh lemon juice
      2 ts Lemon zest
      2 ts Fresh thyme; chopped
    1/2 ts Salt
           Fresh ground black pepper;
           -to taste
 
  In a medium saucepan, bring broth to boil. Lower heat to simmer. In a
  wide, heavy-bottomed large saucepan, heat olive oil over medium heat.
  Add diced carrots and shallots and cook until shallots begin to
  soften, about 6 minutes. Add fennel and rice and cook, stirring
  constantly, until rice is well-coated, 1 to 2 minutes. Add white wine
  and cook until it has been absorbed. Add 1 cup simmering broth to the
  large saucepan and continue cooking, stirring until the stock is
  almost all absorbed. Continue adding broth, 1/2 cup at a time,
  stirring and cooking until broth is absorbed and rice comes away from
  the side of pot before each addition. Continue until all but 1 & 1/2
  cups of the broth has been absorbed, 15 - 20 minutes.
  
  Add broccoli and grated carots and continue cooking and adding the
  broth, 1/4 cup at a time, until rice is creamy yet firm in center.
  This should take another 5 to 10 minutes.
  
  Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper,
  and serve immediately.
  
  Serves 4 Nutritional information per serving: 478 calories, 6.5 grams
  fat (12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes
  
  Recipe