Garden-Style Risotto

Combine broth, water, garlic, basil and thyme in large saucepan. Bring to boil; meanwhile, prepare rice.

Place rice in large, nonstick saucepan sprayed with vegetable cooking spray. Cook and stir rice over medium heat about 2 minutes or until rice is browned.

Pour 1 cup boiling broth into saucepan with rice; cook, stirring constantly, until broth is almost absorbed (there should be some broth left).

Add enough broth to barely cover rice; continue to cook, stirring constantly, until broth is almost absorbed. Repeat adding broth and cooking, stirring constantly, until broth is almost absorbed, about 15 minutes; add spinach and carrots with the last addition of broth.

Cook 3 to 5 minutes more, stirring constantly, or until broth is almost absorbed and rice and vegetables are tender. Do not overcook. (Risotto will be saucy and have a creamy texture.) Stir in Parmesan cheese. Serve warm.

Substitute 1 cup uncooked long grain white rice for arborio rice and reduce water from 1-¾ cups to ½ cup. Prepare broth as directed above with ½ cup water; meanwhile, brown rice as directed above. Carefully add browned rice to boiling broth. Reduce heat to low; cover and cook 15 minutes. Stir in vegetables; cover and cook 4 to 5 minutes longer or until rice and vegetables are tender. Stir in Parmesan cheese.

Your Garden-Style Risotto is ready. Good luck!