| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Veg05 | 1 | servings |
INGREDIENTS
| 1 1/4 | lb | Asparagus |
| 5 | c | Vegetable broth |
| 1 | lg | Yellow bell pepper; in 1" strips |
| 2 | ts | Olive oil |
| 1/3 | c | Minced onion |
| 1/4 | c | Celery; finely chopped |
| 1/2 | c | Dry white wine; defrosted |
| 1 1/3 | c | Arborio rice |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | c | Fresh chives; snipped; for |
| ; garnish | ||
| 8 | ts | Asiago Cheese |
INSTRUCTIONS
Saute the onions and celery in the oil. Cook the risotto with the broth and wine. Steam the asparagus and yellow bell pepper until tender. Add them to the finished risotto before serving. Recipe by: Lean Italian Meatless Meals, Anne Casale Converted by MM_Buster v2.0l.
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