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Lemon Asparagus Risotto
Ingredients
- 2 Tbsp Olive Oil
- 1 medium Onion finely chopped
- 2 Cups Minute rice
- 1 bunch asparagus cut into 2 inch pieces
- 2 Cups Chicken Broth
- 2 Tbsp Cream cheese
- Grated Peel and Juice of 1/2 a medium Lemon
- Salt and pepper to taste
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Directions
- Heat oil in a large skillet on medium heat
- Add onion; cook and stir 2 minutes or until tender
- Stir in rice, asparagus and broth bring to a boil
- Reduce heat to low simmer 5 minutes
- Add cream cheese, lemon peel and juice stir until well blended and serve
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