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

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