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.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
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.
Add 1 cup diced Virginia ham.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.