Creamy Lemon Asparagus Risotto |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Saw the recipe on a calendar, and thought I would post it. Ingredients:
2 tablespoons olive oil |
1 medium onion, finely chopped |
2 cups rice, uncooked |
1/2 lb asparagus, cut into 2-inch pieces |
2 cups chicken broth |
2 tablespoons cream cheese spread |
2 tablespoons lemon peel, grated (to taste) |
1/4 cup fresh lemon juice (to taste) |
Directions:
1. Heat oil in a large skillet on medium heat. Add onion; cook and stir 2 minute or until tender.
2. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 minute.
3. Add cream cheese spread, lemon peel and juice; stir until well blended.
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