RISOTTO WITH PEAS & ASPARAGUS

1 1/2 Cups Water 2 (14.5 OZ) Cans Chicken Broth 2 Tablespoons Olive Oil 1/4 Cup Green Onions, chopped 1 Cup Risotto

1/3 Cup Dry White Wine 1/4 Teaspoon Pepper 2 Cups Green Peas, frozen 1/2 Cup Asparagus, thin slices 1 Teaspoon Lemon Rind 1 Teaspoon Fresh Mint, chopped

Bring the water and broth to a boil. Keep on low heat. In a skillet, heat the oil over medium heat. Add the remaining ingredients and stir for 2 minutes. Add the broth mixture. Simmer on low for 20 minutes until liquid is absorbed. Serve.

SERVINGS 6; CALORIES 227; FAT 5.5 g; PROTEIN 5.3 g; CARBS 37 g; FIBER 2.4 g; CHOL 0 mg; IRON 2.4 mg; SODIUM 800 mg; CALC 20 mg SERVING SIZE= 1 Cup

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Updated 12/7/99