Risotto

Add 1 cup chopped asparagus and 1 teaspoon finely shredded lemon peel to the risotto after half of the chicken broth has been stirred into the risotto.

Stir 2 cups chopped fresh spinach, 1/2 cup frozen peas, and 2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed, into the risotto with the butter, cheese, and pepper. Cover and let stand for 5 minutes.Prepare as above, except cook 8 ounces sliced fresh assorted mushrooms (such as button, cremini, and/or stemmed shiitake) with the onion and garlic until tender and all liquid is evaporated. If desired, substitute 1/2 cup dry white wine for 1/2 cup of the chicken broth. Stir in 1 tablespoon snipped fresh basil with the butter, cheese, and pepper.Per serving: 302 cal., 15 g total fat (6 g sat. fat, 0 g trans fat), 22 mg chol., 686 mg sodium, 32 g carbo., 1 g fiber, 11 g pro.

Prepare as above, except cook 8 ounces sliced fresh assorted mushrooms (such as button, cremini, and/or stemmed shiitake) with the onion and garlic until tender and all liquid is evaporated. If desired, substitute 1/2 cup dry white wine for 1/2 cup of the chicken broth. Stir in 1 tablespoon snipped fresh basil with the butter, cheese, and pepper.Per serving: 302 cal., 15 g total fat (6 g sat. fat, 0 g trans fat), 22 mg chol., 686 mg sodium, 32 g carbo., 1 g fiber, 11 g pro.