Recipe: Easy Risotto with Asparagus

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Categories: Rice, Vegetables, Main dish

Yield: 4 Servings

1 tb Margarine or butter
1/4 c Chopped red onion

      1 c  Uncooked short-grain rice,
           -- rinsed
     29 oz Can vegetable broth
    1/2 c  Roasted red bell peppers,
           -- (from 7.25 oz. jar)
      9 oz Pkg frozen asparagus, thawed
      2 oz Shredded parmesan (1/2 cup)

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.
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 1/4 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@bellatlantic.net> on Aug 16, 1998

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