Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Olive or salad oil 1 md Onion, chopped
1 1/2 lb Asparagus, tough ends 1 md Red pepper, cut into 1-inch
-trimmed and spears cut into -long matchstick-thin strips
-1 1/2-inch pieces 2 pk (5.7-oz) primavera-flavor OR
2 md Carrots, thinly sliced -mushroom-flavor risotto mix
1/4 lb Shiitake mushrooms, stems Parsley sprigs for garnish
-removed and caps sliced Grated Parmesan cheese (opt)
-1/4 inch thick

ABOUT 40 MINUTES BEFORE SERVING:

1. In 4-quart saucepan over medium-high heat, in 1 T hot olive or
salad oil, cook asparagus until golden and tender-crisp. With slotted
spoon, remove asparagus to bowl.

2. In oil remaining in saucepan and 1 T additional hot olive or salad
oil, cook carrots, mushrooms, and onion until vegetables are ten-
der-crisp and beginning to brown. Add red pepper; cook, stirring, 1
minute.

3. Add risotto mix and 4 C water, over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes. Remove saucepan from
heat. Stir in asparagus; cover and let stand 5 minutes to allow rice
to absorb liquid.

4. To serve, spoon risotto onto platter. Garnish with parsley sprigs.
Serve with grated Parmesan cheese, if you like.

Each serving without Parmeran: About 440 calories, 1 0 g fat, 0 mg
cholesterol, 995 mg sodium.

Good Housekeeping/May'94/scanned fixed by DP GG

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