The flavor of asparagus hints at spring in this creamy risotto, a northern Italian specialty.
Easy Risotto with Asparagus
- Prep Time 40 min
- Total 0 min
- 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. frozen asparagus cuts, thawed, drained
- 2 oz. (1/2 cup) shredded fresh Parmesan cheese
Instructions
-
Step1Melt 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.
-
Step2Add 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
170
Calories
5g
Total Fat
6g
Protein
24g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 3/4 Cup
- Calories
- 170
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 5mg
- 2%
- Sodium
- 830mg
- 35%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1 Fat;
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