Spring Risotto II

Kraft Food & Family Spring 2004, p. 60

3 Tbsp. butter

2 Tbsp. olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

2 cups uncooked minute rice

1 can (14 ½ oz) warm chicken or vegetable broth

½ cup milk

1 bunch of asparagus, trimmed and chopped into 2-in. pieces

1/3 cup grated Parmesan cheese

Salt and pepper to taste

MELT butter with olive oil in a deep skillet on medium heat. When the butter is melted, add the onion and garlic and cook for 2 to 3 min. Do not brown.

TOSS in rice and stir to coat the rice. Add warm broth, milk, and asparagus.

Asparagi?

BRING to a boil over medium heat; simmer for 5 min. over low heat. Mix in ¼ cup of the Parmesan cheese. Sprinkle with remaining Parmesan cheese just before serving.

Served with some little meatless sausages and a friend's nice dish of kale and caramelized onions.

My Rating: 4/5 "I think 'pleasant' is the best word to describe this. It's a great side that doesn't knock your socks off with its own flavor so it's a good complement to whatever else you're serving. Incredibly quick and easy to make, too!"