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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh asparagus is most economical in the spring when it's in season. Ingredients:
1 pound asparagus, trimmed and cut into 3/4-inch pieces |
1 3/4 cups fat-free, lower-sodium chicken broth |
2 tablespoons olive oil |
1 1/2 cups chopped onion |
2 garlic cloves, minced |
1 cup uncooked arborio rice |
1 cup frozen shelled edamame |
3/4 teaspoon kosher salt |
1/4 cup 1/3-less-fat cream cheese |
1/2 teaspoon freshly ground black pepper |
1 ounce shaved parmesan cheese |
2 tablespoons chopped fresh thyme |
Directions:
1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
3. Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.
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