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    Spring Risotto


    Source of Recipe


    Kraft magazine


    List of Ingredients


    • 3 tbsp butter
    • 2 tbsp olive oil
    • 1 medium onion, thinly sliced
    • 2 cloves garlic, minced
    • 2 cups uncooked Minute Rice
    • 2 cans (10oz) chicken broth
    • 1/2 cup milk
    • 1 bunch asparagus chopped into 2" pieces
    • 1/3 cup Kraft parmesan cheese
    • salt and pepper to taste


    Instructions


    1. Melt butter and olive oil in deep frying pan over medium heat.
    2. When melted, add onion and garlic. Cook 2-3 minutes but do NOT brown
    3. Toss in rice and stir to coat
    4. Add broth (warm up first), milk and asparagus
    5. Bring to boil over medium heat.
    6. Reduce to low temp and simmer 5 minutes.
    7. Mix in 1/4 cup parmesan cheese
    8. Sprinkle with remaining parmesan cheese just before serving. Makes 6 1 cup servings
 

 

 

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