Side Dish Spring Risotto (Italian Recipes)

Spring Risotto (Italian Recipes)

Makes: 6 servings, 1 cup each 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

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    Default Spring Risotto (Italian Recipes)

    Makes: 6 servings, 1 cup each

    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


    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.

    Healthy Living: Watching saturated fat? Omit the butter and increase the oil to a total of 5 Tbsp. to save 4 g of saturated fat per serving.

    Jazz It Up: Add 1 cup diced Virginia ham.

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