Asparagus Risotto Cakes

Asparagus were on sale at Safeway so I decided to make some Risotto Cakes. I didn't wanna fry them so I baked them into muffins. They were really moist and creamy. Plus the chunky bites of Asparagus tasted so fresh! YUM!

Ingredients: (6 muffins)

2 Tbsp butter

1 pkg Knorr Rice Sides Creamy Chicken

2 c chicken broth

1 c asparagus, blanched and cut into bite-sized pieces

1 c Mozzarella cheese

2 eggs, beaten

1/2 c grated Parmesan cheese

Prep:

1. Preheat oven to 400 F. Line a 6-cup muffin pan with paper liners.

2. Melt butter in a saucepan over medium heat, then stir in Rice Sides. Stir in chicken broth and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally for 15 minutes until rice is tender.

3. Stir in asparagus and Mozzarella cheese. Set aside to cool completely.

4. Stir in egg and divide mixture among muffin cups. Sprinkle Parmesan cheese on top. Bake for 30 minutes until set.