Spring Risotto

What you need
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

Make It
MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.
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.
Kraft Kitchens Tips
Healthy Living
Watching saturated fat? Omit the butter and increase the oil to a total of 5 Tbsp. to save 4 g of saturated fat per serving.
Jazz It Up
Add 1 cup diced Virginia ham.

CHICKEN AND CORN LAKSA

Ingredients:
· ¼ lb thin rice noodles
· 1 small onion, finely chopped
· 2 tsp canola oil
· 1 clove garlic, minced
· 2 tsp mild curry paste
· 2 tsp light brown sugar
· 1 14-oz can coconut milk
· 1 cup chicken broth
· 2 tsp soy sauce
· 1 7-oz can corn or ½ cup frozen corn kernels
· ¼ cup frozen peas
· 1 cup shredded cooked chicken
· 4 scallions, thinly sliced, plus 2 for serving
· 2 tsp lime juice
· Cilantro leaves
· Thinly sliced red chilies
· Lime quarters for serving

Instructions:
1. Cook the noodles according to the instructions on the bag; then drain and divide them among 4 bowls.
2. Sauté the onion in the oil 5 to 6 minutes, until soft. Add the garlic, curry paste, and brown sugar, and cook 1 minute more. Add the coconut milk, chicken broth, and soy sauce. Bring to a boil.
3. Add the corn, peas, chicken, and scallions. Simmer 3 minutes, until everything is hot. Remove from the heat and add the lime juice.
4. Ladle the soup over the noodles and eat immediately. Serve with bowls of cilantro leaves, extra scallions, sliced chilies, and lime quarters so that each diner can help himself to his favorite garnishes.

Slow Cooker Pot Roast

1 roast
1 pkg italian dressing mix
1 pkg ranch dressing mix
1 pkg beef gravy mix
1/2 cup water
Assorted vegetables, as desired

Sear roast in olive oil and place in crockpot. In a small bowl mix together all three packets and sprinkle on top of roast. Pour water around roast. Cook on low 7-9 hours, adding vegetables during the last hour of cooking.

Texas Lime Mousse In Almond Cup With Fresh Fruit On Raspberry Sauce

Recipe from Charley's 517, Houston
Serves: 10 to 12

Lime Mousse

14 eggs
1 1/2 cups sugar
3/4 cup lime juice
2 lime zests

Separate the eggs. Beat yolks with 1/2 cup sugar, lime juice and zest. Boil the cream and pour a little at a time into yolk mixture, whisking all the time. Place mixture over low heat and whisk until thick. Remove from heat. Dissolve gelatin in cold water and add to cream mixture. Beat egg whites until frothy. Gradually add remaining sugar, beating continuously until very stiff. Fold egg whites into warm cream mixture. Refrigerate for 3 hours.

Raspberry Sauce

10 ounces of fresh or frozen raspberries
2 tablespoons superfine sugar
1 teaspoon lemon juice

Puree raspberries and sugar together in a food processor or blender. Strain through a wire sieve to remove the seeds. Add lemon juice or liqueur and mix thoroughly. Set aside.

Almond Cups

11/2 cups flour,
sifted 11/2 cups confectioners’ sugar
6 egg whites
1/2 teaspoon almond extract
1/2 cup butter, melted

Preheat oven to 475 degrees. Lightly grease a cookie sheet. Using a whisk, add sugar, egg whites and extract to the flour. Work batter as little as possible. Whisk in melted butter to form a smooth paste. Make 12 thin crêpe-like circles onto cookie sheet. Bake for 5 to 10 minutes until edges begin to brown. Remove from oven and shape each pastry by placing it over a glass or bowl while hot and cover with a slightly larger glass. It only takes a few minutes to harden. Assembly Spoon mousse into almond cups to cover the bottom. Garnish with fresh fruit and place on a plate in a pool of raspberry sauce.

Fruit Pizza

prep time 25 min
total time 2 hr 25 min
makes 12 servings, 1 wedge each

1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water


PREHEAT oven to 375°F. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert on large serving plate or tray so crust is right-side-up.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust.

ARRANGE fruit over cream cheese layer. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.

Tips
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH for 10 to 15 seconds or until slightly softened.