| 1/4 | cup water |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | pound asparagus, cut into 1-inch pieces |
| 1 | cup uncooked Arborio or other short-grain white rice |
| 2 | cans (14 1/2 ounces each) vegetable broth |
| 2 | cups broccoli florets |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen sweet peas |
| 3 | tablespoons grated Parmesan cheese |
Serve with...
Grilled Mint-Wine Lamb Chops
Total Time:
25 min
| 1. | In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan. |
| 2. | Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
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| 3. | Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.
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| Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy. |
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| The secret to creamy risotto is adding the broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth. |
Nutrition Information:
260 ( 20); 2g ( 1g, ncg); 5mg; 1010mg; 55g ( 5g, ncg); 10g 26%; 50%; 12%; 16% 2 ; 0 ; 5 nc