MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
Title: Easy Risotto with Asparagus
Categories: Rice, Vegetables, Main dish
Yield: 4 Servings
1 tb Butter
1/4 c Red onion; chopped
1 c Uncooked short-grain rice;
- rinsed
29 oz Can vegetable broth
1/2 c Roasted red bell peppers;
- (from 7-1/4 oz jar)
9 oz Pkg frozen asparagus; thawed
2 oz Parmesan (1/2 cup); grated
Melt butter 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 absorbed, stirring frequently.
Add roasted bell 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.
Per Serving: 300 Calories, 8 g Fat, 1240 mg Sodium
