Spring Risotto

• 3 Tbsp. butter
• 2 Tbsp. olive oil
• 1 medium onion, thinly sliced Safeway 1 lb For $1.49 thru 02/09
• 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

1. Melt butter with oil in a deep frying pan on medium heat.
2. Add onion and garlic; cook and stir 2 to 3 minutes or just until tender.
3. Stir in rice.
4. Add broth, milk and asparagus; mix well.
5. Bring to boil.
6. Reduce heat to low; simmer 5 minutes.
7. Add 1/4 cup of the Parmesan cheese, salt and pepper; mix well.
8. Sprinkle with remaining Parmesan cheese just before serving.

butter, olive oil, onion, garlic, instant white rice, chicken broth, milk, salt

Taken from www.kraftrecipes.com/recipes/spring-risotto-88104.aspx (may not work)