Ingredients
1/4
cup water
1
medium onion, chopped (1/2 cup)
1
pound asparagus, cut into 1-inch pieces
1
cup uncooked Arborio or other short-grain white rice
2
cans (14 1/2 ounces each) vegetable broth
2
cups broccoli florets
1
cup frozen sweet peas
3
tablespoons grated Parmesan cheese
Preparation
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.
