Light Risotto

Ingredients:

• 3-4 cups Campbell’s vegetable stock
• 1 carrot, finely diced
• 1 parsnip, finely diced
• 1 1/2 cups Arborio (short grain Italian) rice
• serves 4

Directions:

1. Bring the stock to a boil, reduce heat and keep warm.
2. Dry fry carrot and parsnip in a non stick pan over medium low heat, using water if needed to prevent sticking. Sautee until tender. Add rice.
3. Raise the heat to medium. Add a cup of stock and stir well. Cover and cook, stirring every few minutes until stock has been absorbed.
4. Add another cup of stock and repeat the process. Continue to add as much of the remaining stock as necessary to produce a rice that is creamy and thick, but still a bit firm to bite.

A Little Hint: The secret to a creamy result is in the stirring. The more you stir the more the rice grains rub against each other and brush off the outer layer of starch.