Ingredients
1
tablespoon margarine or butter
1/4
cup chopped red onion
1
cup uncooked short-grain Arborio rice, rinsed
2
(14 1/2-oz.) cans ready-to-serve vegetable broth
1/2
cup sliced roasted red bell peppers (from 7.25-oz. jar)
1
(9-oz.) pkg. frozen asparagus cuts, thawed, drained
2
oz. (1/2 cup) shredded fresh Parmesan cheese
Preparation
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 is absorbed, stirring frequently.
Add roasted 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.
