Shelly's Recipe

CREAMY LEMON ASPARAGUS RISOTTO

Category: Asparagus

2 tbsp olive oil
1 medium onion, finely chopped
2 cups instant white rice, uncooked
1/2 lb asparagus, cut into 2” pieces
2 cups chicken broth
2 tbsp cream cheese spread
Grated peel and juice from 1/2 of a medium lemon

Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 minutes. Add cream cheese spread, lemon peel and juice; stir until well blended. Serves 6