spring risotto (THANKS RACHELLE!)

Spring Risotto:

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 of salt and pepper

MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.

tsp.   each salt and pepper

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

BRING to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.