Instructions: In large saucepan, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook about 8 min, stirring frequently. Stir in rice, 2 cups stock, wine, parsley, salt and white pepper; bring to a simmer over medium-high heat. Lower heat and cook over low heat, uncovered, about 10 minutes, stirring frequently.

Stir in remaining stock and asparagus. Cook, continuing to stir, until rice is tender, about 10-12 minutes.

Remove from heat; fold in cheese if using. Serve if desired, with warm italian bread.

Makes 6 servings, 3 grams of fat per 1 cup serving.

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