Lemon-Asparagus Risotto

1. 1

   Saute onions in hot oil on medium-high heat 2 min.

2. 2

   or until crisp-tender.

3. 3

   Stir in rice.

4. 4

   Reduce heat to medium.

5. 5

   Add broth, 1/2 cup at a time; cook until broth is absorbed and rice is tender, stirring constantly.

6. 6

   Meanwhile, cook asparagus in saucepan of boiling water 3 to 4 min.

7. 7

   or until crisp-tender.

8. 8

   Transfer to bowl of cold water with slotted spoon.

9. 9

   Let stand 2 min.

10. 10

    ; drain.

11. 11

    Set aside.

12. 12

    Add cream cheese, lemon peel and juice to rice mixture; mix well.

13. 13

    Gently stir in asparagus; cook until heated through, stirring occasionally.

No additional tips available.