• 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.
Garden Pilaf
Substitute 1 cup uncooked long grain white rice for arborio rice and reduce water from 1-3/4 cups to 1/2 cup. Prepare broth as directed above with 1/2 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.
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