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Easy Risotto with Asparagus



  • Prep Time: N/A
  • Cooking Time: N/A

Easy Risotto with Asparagus

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 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

Ingredients:

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)

Serves:

4 Servings

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