Risotto Primavera

 

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

• 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.
• 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.