Thursday, January 18, 2007

Spring Risotto

Prep Time: 10 min
Total Time: 20 min
Serves: 6 servings, 1 cup each

3 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups uncooked MINUTE White Rice
1 can (14-1/2 oz.) vegetable broth, warmed
1/2 cup milk
1 bunch asparagus, trimmed, chopped into 2-inch pieces
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/8 tsp. each salt and pepper

Melt butter with olive oil in a deep skillet on medium heat. When the butter is melted, add the onion and garlic and cook for 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.

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