|Nonfat chicken broth/Vegetable broth||3 3⁄4 Cup (60 tbs)|
|Chopped leeks||1⁄3 Cup (5.33 tbs)|
|Diced zucchini||1 Cup (16 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Asparagus tips||1 Cup (16 tbs) (Steamed)|
|Diced pepper||1⁄2 Cup (8 tbs) (Yellow Or Red)|
|Chopped canned tomatoes||1 1⁄2 Cup (24 tbs) (Fresh Or Low Sodium)|
|Chopped parsley||2 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
|Arborio rice||1 Cup (16 tbs)|
Simmer 3 1/2 cups of the broth in a small saucepan over low heat.
Heat the remaining 1/4 cup broth in a large saucepan over medium heat.
Cook and stir for 3 minutes over medium heat.
Add more liquid if necessary during this process.
Add zucchini, carrot, asparagus tips, and yellow pepper.
Cook over low heat for 5 minutes, stirring.
Stir in tomatoes, parsley, and marjoram.
Cook for 10 minutes, stirring several times.
Add rice and 1/2 cup of the warm broth.
Cook for 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth 1/2 cup at a time, stirring constantly for 3 minutes or until each portion of broth is absorbed before adding the next.