Tuesday, February 7, 2012

Spring Risotto

Spring Risotto

"From Our Home to Yours"
Ozark First Church of the Nazarene"

3 Tablespoons Butter
2 Tablespoon Olive Oil
1 Medium Onion, thinly sliced
2 Garlic Cloves, minced
2 cups Uncooked Minute Rice
1 can Warm Chicken Broth
1/2 cup Milk
1/3 cup Parmeasn Cheese
1 Bunch Asparagus, trimmed and chopped into 2 inch pieces
Salt and Pepper, to taste
Melt Butter with Olive Oil in a deep skillet over medium heat. When the butter is melted, add the onion and garlic and 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, then turn temperature down to low and simmer for 5 minutes. Mix in 1/4 cup parmesan cheese, Sprinkle with remaining ZParmesan Cheese just before serving.

Billie C.


"Don't worry about old age--it doesn't last that long."

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