Creamy Lemon-Asparagus Risotto Recipe

Creamy Lemon-Asparagus Risotto Recipe

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cups MINUTE White Rice, uncooked
  • 1/2 pound fresh asparagus, cut into 2-inch lengths
  • 2 cups chicken broth
  • 2 tablespoons PHILADELPHIA Light Cream Cheese Spread
  • 1/2 medium lemon, zested and juiced
  1. Heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. or until tender.
  2. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 min.
  3. Add cream cheese spread, lemon peel and juice; stir until well blended.
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