Easy risotto with asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine or butter |
| ¼ | cup | Chopped red onion |
| 1 | cup | Uncooked short-grain rice, rinsed |
| 29 | ounces | Can vegetable broth |
| ½ | cup | Roasted red bell peppers, (from 7.25 oz. jar) |
| 9 | ounces | Pkg frozen asparagus, thawed |
| 2 | ounces | Shredded parmesan (1/2 cup) |
Directions
1. Melt margarine in large skillet over medium-high heat. Add onion; cook and stir until tender. Stir in rice and 1 can of the broth. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until liquid absorbed, stirring frequently.
2. add roasted bell peppers and asparagus; mix well. Cook an additional 15 to 17 minutes or until rice is tender, stirring frequently and adding additional broth ¼ cup at a time as necessary. (There may be a small amount of broth left.) Stir in cheese.
Nutrition Information Per Serving: 300 Calories, 8 g Fat, 1240 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998