Spring Risotto (TNT)

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 Grated Parmesan Cheese, divided
1/8 tsp. each 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.

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.
Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin