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Side Dish

Spring Risotto

Spring Risotto recipe
average rating

4.7 11
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prep time
10 min
total time
20 min
makes
6 servings, 1 cup each
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What You Need

3 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups instant white rice, uncooked
2 cans (10 fl oz/284 mL each) condensed chicken broth
1/2 cup milk
1 bunch (260 g) asparagus, trimmed, cut into 2-in. pieces
1/3 cup Kraft 100% Parmesan Grated Cheese, divided
1/2 tsp. each Salt and pepper

Make It

MELT butter with oil in a deep frying pan on medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until tender.

STIR in rice. Add broth, milk and asparagus; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes.

ADD 1/4 cup of the Parmesan cheese, salt and pepper; mix well. Sprinkle with remaining Parmesan cheese just before serving.

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