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Salads & sides

Creamy Lemon-Asparagus Risotto

Creamy Lemon-Asparagus Risotto recipe
photo by:kraft
Use this risotto as a rice alternative at the dinner table. Its creamy lemon sauce complements the asparagus perfectly. Your family will thank you.
time
prep:
10 min
total:
20 min
servings
total:
6 servings
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What You Need

1
 onion, finely chopped
2
Tbsp.  olive oil
2
cups  instant white rice, uncooked
1/2
lb.  fresh asparagus spears, cut into 2-inch lengths
2
cups  chicken broth
2
Tbsp.  PHILADELPHIA 1/3 Less Fat than Cream Cheese
 Zest and juice from 1/2 lemon

Make It

COOK onions in hot oil in large skillet on medium heat 2 min. or until tender.

STIR in rice, asparagus and broth. Bring to boil; simmer on low heat 5 min.

ADD reduced-fat cream cheese, lemon zest and juice; cook until cream cheese is melted and mixture is well blended, stirring constantly.

Kraft Kitchens Tips

How to Shop For Fresh Asparagus
Examine tips of asparagus for signs of freshness. The tips should be closed and not too dry. A wrinkle in the stem or breaking down of the tip identifies old asparagus.
Serving Suggestion
Serve this risotto with grilled chicken or shrimp.
Substitute
Substitute 1/2 cup dry white wine for an equal amount of broth.
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