Spring Risotto

Makes 6, 1 cup each Servings

3 Member Ratings


3 Tbsp butter
2 Tbsp olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cup uncooked Minute® White Rice
1 can (14 1/2 oz.) chicken or vegetable broth, warmed
1 cup milk
1 bunch (1 lb.) asparagus, trimmed, chopped into 2-inch pieces
1/3 cup grated Parmesan cheese, divided
1/8 tsp salt
1/8 tsp 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.
  • 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.

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