Spring Risotto

3 Member Ratings

Ingredients

3	Tbsps	butter
2	Tbsps	olive oil
1		onion, thinly sliced
2	each	minced garlic
2	cups	uncooked, Minute^® White Rice
1	can	(14 1/2 oz.) chicken broth
1	cup	milk
1	lb	asparagus, trimmed and cut into 2-inch pieces
1/3	cup	grated Parmesan cheese, divided
1/8	tsp	salt
1/8	tsp	pepper

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.