Easy Risotto with Asparagus

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Title: Easy Risotto with Asparagus
Categories: Rice, Vegetables, Main dish
Yield: 4 Servings

1 T 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)

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

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