Easy Risotto With Asparagus Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine or butter,
1/4 cup: Chopped red onion,
1 cup: Uncooked short-grain rice, rinsed
29 ounce: Can vegetable broth,
1/2 cup: Roasted red bell peppers,, from 7.25 oz. jar
9 ounce: Pkg frozen asparagus, thawed
2 ounce: 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
Posted to MM-Recipes Digest by Paula on Aug
16, 1998
Source from luhu.jp
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
Posted to MM-Recipes Digest by Paula
16, 1998
Source from luhu.jp