Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt butter with olive oil in a deep skillet on medium heat.
2
Add onion and garlic; cook 2 to 3 minutes.
3
Do not brown.
4
Toss in rice and stir to coat the rice.
5
Add warm broth, milk and asparagus.
6
Bring to a boil over medium heat; simmer for 5 minutes over low heat.
7
Mix in 1/4 cup of the Parmesan cheese, salt and pepper.
8
Sprinkle with remaining Parmesan cheese just before serving.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. butter, 2 Tbsp. olive oil, 1 medium onion, thinly sliced, 2 cloves garlic, minced, and more.

Yes, Spring Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Risotto

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