It's all Italian--from the creamy slow-cooked risotto to the veggie primavera.
medium onion, chopped (1/2 cup)
pound asparagus, cut into 1-inch pieces
cup uncooked Arborio or other short-grain white rice
cans (14 1/2 ounces each) vegetable broth
cups broccoli florets
cup Green Giant™ Steamers™ frozen sweet peas
tablespoons grated Parmesan cheese
In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
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.
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 5 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.