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.