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 ::
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