Name: Spring Risotto
Prep time: 10 min
Total time: 20 min
Yield: Makes 6 servings, 1 cup each.
Ingredients: 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

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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.

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Special Equipment Needed

TBA

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.

Servings

6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories	270

Total fat	13g
Saturated fat	6g
Cholesterol	25mg
Sodium	460mg
Carbohydrate	29g
Dietary fiber	2g
Sugars	3g
Protein	9g
% Daily Value
Vitamin A	10 %DV
Vitamin C	6 %DV
Calcium	15 %DV
Iron	8 %DV

* 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.