Easy Risotto with Asparagus
tablespoon margarine or butter
cup chopped red onion
cup uncooked short-grain Arborio rice, rinsed
(14 1/2-oz.) cans ready-to-serve vegetable broth
cup sliced roasted red bell peppers (from 7.25-oz. jar)
(9-oz.) pkg. Green Giant™ Frozen Asparagus Cuts, thawed, drained
oz. (1/2 cup) shredded fresh Parmesan cheese
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.
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 PER SERVING
Serving Size: 3/4 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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