Side Pannel
Easy Risotto with Asparagus
Easy Risotto with Asparagus
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Rice
Ingredients List
- 1 tb Margarine or butter
- 1/4 c Chopped red onion
- 1 c Uncooked short-grain rice,
- - rinsed
- 29 oz Can vegetable broth
- 1/2 c Roasted red bell peppers,
- - (from 7.25 oz. jar)
- 9 oz Pkg frozen asparagus, thawed
- 2 oz Shredded parmesan (1/2 cup)
Directions
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 absorbed,
stirring frequently.
2. 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.
Nutrition Information Per Serving: 300 Calories, 8 g Fat, 1240 mg Sodium
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.
2. 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.
Nutrition Information Per Serving: 300 Calories, 8 g Fat, 1240 mg Sodium
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