Total Calories: 731
Combine butter and oil in 11x14-inch glass dish. Cover and place in microwave oven, cooking on high power for 3 minutes. Add white scallions, celery, parsley, and rice, stirring to coat. Cook uncovered for 4 minutes on high power. Stir in broth and cook uncovered for 12 minutes on high. Stir in asparagus and peas and cook uncovered for another 12 minutes on high. Remove dish from microwave oven. Stir in pepper and green scallions. Cover loosely and allow to sit for 8–10 minutes. Serve with Parmesan cheese at table.
Risotto, a classic Italian rice dish, is usually made with arborio rice, but will work with long and short-grain rice as well. The rice should be creamy, while still being “al dente,” or having an inner bite.
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