CREAMY LEMON ASPARAGUS RISOTTO

CREAMY LEMON ASPARAGUS RISOTTO image

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 medium onion, finely chopped
2 cups uncooked rice
1/2 pound asparagus, cut into 2-inch pieces
2 cups of chicken broth or 2 cups water with 2 boullion cubes
2 tablespoons light cream cheese
grated peel and juice of 1/2 a medium lemon

Steps:

Cook rice in boullion for 15 minutes; remove from heat. Meanwhile, spray large skillet with cooking spray and cook onion, on medium heat, for 2 minutes or until tender. Stir in rice and asparagus. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add cream cheese, lemon peel and juice. Stir until well blended. Serve immediately.

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