SPRING RISOTTO

Spring Risotto image

Creamy risotto gets a fresh makeover when mixed with fresh asparagus and topped with Parmesan cheese. Best of all, it's ready in just 20 mins.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

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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

Steps:

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

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 3 g, Protein 9 g

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