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 carrots 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 by: Shape Mag, April 1996 (Tina Bell) Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Apr 01, 1998