Easy Risotto with Asparagus

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  • 40 min prep time
  • total time
  • 7 ingredients
  • 6 servings

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

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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