This simple Spring Risotto gets its deliciousness from fresh asparagus and Parmesan cheese. We've simplified the method, so all you have to do is follow the recipe and you'll be serving up homemade risotto in no time!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I 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.
Calories From Fat
% Daily Value
Fat 12.7 g
Saturated fat 5.5 g
Cholesterol 24 mg
Sodium 1127 mg
Carbohydrate 28 g
Fibre 1.4 g
Sugars 0 g
Protein 7.1 g
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.