spring risotto

This risotto is a sign... a sign that spring is coming! The fresh taste of asparagus perfectly suits this easy-to-make-risotto. I guarantee that no more than 25 minutes are required! Thanks to the bell peppers and asparagus, one serving of this risotto provide 80% of the daily value recommended vitamin C, as well as plenty of vitamin A and folate. The light cream cheese makes the risotto so creamy, it's hard to believe it's actually healthy, but believe me, IT IS!!! ;)

Spring risotto
[6 servings]
.
1 tablespoon olive oil
1 onion, diced
6 garlic cloves, minced
1 1/2 cup arborio rice
4 cups broth
1 pound asparagus, cut into 1 1/2 inches pieces
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 1/2 cup mushrooms, sliced
4 oz light cream cheese
1/2 cup parmesan cheese, grated

1. Heat olive oil in a large skillet. Cook the onion until browned.
2. Add the garlic and rice and cook 1 minute.
3. Add the broth and cover. Simmer for 10 minutes.
4. Add the asparagus and bell peppers without stirring. Cover and simmer another 5 minutes.
5. Add the cream cheese and stir until the mixture is creamy.
6. Return to a simmer and continue cooking until the liquid has evaporated, about 5 more minutes.
7. Stir in the grated parmesan cheese.
8. Serve hot and garnish with additional grated parmesan cheese if desired.
   

Nutrition facts
[for 1 serving]
252 calories, 9 g fat, 4 g saturated,
36 g carbs, 3 g fibers, 9 g protein