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Risotto Primavera




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 2 teaspoons olive or vegetable oil
  
• 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) ready-to-serve vegetable broth
  
• 2 cups broccoli flowerets
  
• 1 cup frozen green peas
  
• 3 tablespoons grated Parmesan cheese
  






Instructions



1. Heat oil in 3-quart nonstick saucepan over medium-high heat. Cook onion and asparagus in oil, stirring frequently, until crisp-tender. Remove mixture from saucepan.
   
2. Add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
   
3. Pour about 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 just tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.
   






Final Comments


4 servings.