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Spring Vegetable Risotto

Makes about 6

1 tablespoon butter
3/4 cup Arborio rice (uncooked)
2-1/4 cups chicken broth
1/2 cup chopped red onion (about 1/2 medium onion)
10 medium asparagus spears, chopped into 1/2-inch pieces
1/2 cup chopped zucchini
1/4 teaspoon pepper (or to taste)
3 tablespoons chopped fresh parsley
salt to taste

Melt butter in a 2-quart saucepan over medium-high heat. Cook rice in saucepan about 5 minutes, stirring occasionally, until rice begins to brown. Stir in 3/4 cup of the broth and the onion; reduce heat to medium. Cook, stirring occasionally. As liquid is absorbed, stir in remaining broth, 3/4 cup at a time. Cook 15 minutes, stirring occasionally.

Stir in asparagus, zucchini and pepper. Cook 5 to 6 minutes, stirring occasionally, until all liquid is absorbed and rice is tender. Stir in parsley and salt to taste.

Note: Adapted from a recipe in Low-Fat Low-Cholesterol Cooking magazine by Betty Crocker. March 1995. The original recipe did not use butter, but we prefer it for the creamy texture of the meal. For a low-fat version, use non-stick cooking spray.

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