Family Food Favorites
Friday, May 26, 2006 Creamy Lemon Asparagus Risotto

2 tbsp olive oil
1 medium onion, finely chopped
2 cups minute rice, uncooked
1/2 lb asparagus, cut into 1 inch pieces
2 cups chicken broth
2 tsp light cream cheese
grated peel and juice of 1 lemon

1. Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender.

2. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 minutes.

3. Add cream cheese, peel and juice; stir until well blended.

Makes 6 servings

Posted by Rae

Prepared by Rae :: 4:21 PM :: 0 comments Search the recipe box