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Easy Risotto with Asparagus

(3)
  0 reviews
  • 40 min prep time
  • total time
  • 7 ingredients
  • 6 servings
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The flavor of asparagus hints at spring in this creamy risotto, a northern Italian specialty.

Ingredients

1
tablespoon margarine or butter
1/4
cup chopped red onion
1
cup uncooked short-grain Arborio rice, rinsed
2
(14 1/2-oz.) cans ready-to-serve vegetable broth
1/2
cup sliced roasted red bell peppers (from 7.25-oz. jar)
1
(9-oz.) pkg. Green Giant™ Frozen Asparagus Cuts, thawed, drained
2
oz. (1/2 cup) shredded fresh Parmesan cheese

Steps

  • 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 is absorbed, stirring frequently.
  • 2 Add roasted 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.
  • 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 is absorbed, stirring frequently.
  • 2 Add roasted 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

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
170
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
830mg
35%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
3g
3%
Protein
6g
6%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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