Serves: 4
Total Calories: 919

3 1/2 cups vegetable or chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onion
1/4 cup shredded carrot
1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice
2 ounces (1/2 cup) shredded fresh Parmesan cheese

1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat simmer while preparing risotto.

2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine cook 1 minute or until wine boils.

3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.

4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)

5. Remove skillet from heat. Stir in cheese. Serve immediately.

Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 420 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 1200 mg 50% * Total Carbohydrate: 74 g 25% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 11 g * Vitamin A: 50% * Vitamin C: 4% * Calcium: 15% * Iron: 25% * Dietary Exchanges: 5 Starch, 1 Fat or 5 Carbohydrate, 1 Fat

See Cook's Note: Asparagus

Nutritional Facts:

Serves: 4
Total Calories: 919
Calories from Fat: 96

More Recipes from the Cook'n with Pillsbury Cookbook:
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Cook's Note: Asparagus
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