MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
       Title: Easy Risotto with Asparagus
  Categories: Rice, Vegetables, Main dish
       Yield: 4 Servings
 
       1 T  Margarine or butter
     1/4 c  Chopped red onion
       1 c  Uncooked short-grain rice,
            - rinsed
      29 oz Can vegetable broth
     1/2 c  Roasted red bell peppers,
            - (from 7.25 oz. jar)
       9 oz Pkg frozen asparagus, thawed
       2 oz Shredded parmesan (1/2 cup)
 
   1. Melt margarine in large skillet over medium-high heat. Add onion;
   cook and stir until tender. Stir in rice and 1 can of the broth.
   Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until
   liquid absorbed, stirring frequently.
 
   2. add roasted bell peppers and asparagus; mix well. Cook an
   additional 15 to 17 minutes or until rice is tender, stirring
   frequently and adding additional broth 1/4 cup at a time as
   necessary. (There may be a small amount of broth left.) Stir in
   cheese.
 
   Nutrition Information Per Serving:
   300 Calories, 8 g Fat, 1240 mg Sodium
 
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