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Spring Risotto

Spring Risotto recipe
photo by:kraft
Excellent flavor and nice to know it's a healthier choice.
posted by
pz9dps
on 12/22/2010
time
prep:
10 min
total:
20 min
servings
total:
6 servings, 1 cup each
Magazine Acquisition

What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
Special Extra
Add 1 cup diced Virginia ham.
K:44700v0 :63775
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