Spring Risotto

10 ingredients
8 steps

Ingredients

  • 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups uncooked instant white rice
  • 1 can (14-1/2 oz.) chicken or vegetable broth, warmed
  • 1/2 cup milk
  • 1 bunch (1 lb.) asparagus, trimmed, chopped into 2-inch pieces
  • 1/3 cup KRAFT Grated Parmesan Cheese, divided
  • 1/8 tsp. each salt and pepper

Directions

  1. 1
    Melt butter with olive oil in a deep skillet on medium heat.
  2. 2
    Add onion and garlic; cook 2 to 3 minutes.
  3. 3
    Do not brown.
  4. 4
    Toss in rice and stir to coat the rice.
  5. 5
    Add warm broth, milk and asparagus.
  6. 6
    Bring to a boil over medium heat; simmer for 5 minutes over low heat.
  7. 7
    Mix in 1/4 cup of the Parmesan cheese, salt and pepper.
  8. 8
    Sprinkle with remaining Parmesan cheese just before serving.

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