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Easy Risotto with Asparagus

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  • Prep 40 min
  • Total 0 min
  • Ingredients 7
  • Servings 6
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The flavor of asparagus hints at spring in this creamy risotto, a northern Italian specialty.
By Pillsbury Kitchens
Updated Mar 7, 2005

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

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.

Nutrition Information

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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