Easy Risotto with Asparagus

The flavor of asparagus hints at spring in this creamy risotto, a northern Italian specialty.

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

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
  • 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
    5%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    30%;
    Calcium
    10%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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