Spring Risotto

Makes 6, 1 cup each Servings

6 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.
Brown Rice is an excellent source of whole grains. Search for information about gluten free products

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