Spring Risotto

Ingredients

• 1 lb asparagus trimmed chopped
• 3 Tbsp butter 
• 2 cloves garlic minced
• 2 cups rice white instant uncooked
• 0.5 cup milk 
• 2 Tbsp olive oil 
• 1 medium onion thinly sliced
• 0.3 cup parmesan cheese divided grated kraft
• 0.1 tsp salt and pepper 
• 14 oz vegetable broth warmed canned

Equipment

• frying pan

Directions

1. Melt butter with olive oil in a deep skillet on medium heat.
2. Add onion and garlic; cook 2 to 3 minutes. Do not brown.
3. Toss in rice and stir to coat the rice.
4. Add warm broth, milk and asparagus.
5. Bring to a boil over medium heat; simmer for 5 minutes over low heat.
6. Mix in 1/4 cup of the Parmesan cheese, salt and pepper.
7. Sprinkle with remaining Parmesan cheese just before serving.