Shelly's Recipe

RISOTTO PRIMAVERA

Category: Rice/Risotto

1/4 cup water
1 medium onion, chopped
1 lb asparagus, cut into 1-inch pieces
1 cup uncooked Arborio or other short-grain white rice
2 (14 1/2 oz) cans vegetable broth
2 cups broccoli florets
1 cup frozen sweet peas
3 tbsp 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.