Risotto primavera


Risotto primavera

Servings: 4

Preparation time: 1 hr and 20 min



1/4 cup water

1 medium onion, chopped (1/2 cup)

1 lb fresh asparagus spears, cut into 1-inch pieces

1 cup uncooked Arborio or other short-grain white rice

2 cans (14 oz each) vegetable broth

2 cups fresh broccoli florets

1 cup frozen sweet peas

3 tablespoons grated Parmesan cheese



1. In 10-inch skillet, heat water to boiling. Add onion and asparagus; cook, stirring frequently, until crisp-tender. Remove mixture from skillet.

2. Spray skillet with cooking spray; add rice to skillet. 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.



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