Spring is nearly here, and delicious young shoots of asparagus can be found in the grocery store! This is a wonderful risotto recipe that uses whole grain brown rice instead of the processed white rice found in most risotto recipes. It makes a great side dish or light dinner!
1 tablespoon olive oil
1 tablespoon butter
½ Vidalia onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups chicken broth (or vegetable broth if vegetarian)
¼ cup 1% milk
1 bunch fresh asparagus, cut into 1-2 inch pieces using only the top ¾ of stalk
¼ cup grated Parmesan cheese
salt and pepper to taste