Lemon Risotto With Asparagus

Description

Cooking light

Ingredients

• Reduced-sodium Fat-free Chicken Broth
• Olive Oil
• Onion
• Arborio Rice
• Lemon Rind
• Dry White Wine
• Asparagus
• Parmigiano-reggiano Cheese
• Fresh Lemon Juice
• Fresh Thyme Leaves

Instructions

1. Bring broth to a simmer in a large saucepan
2. Keep warm over low heat
3. Heat oil in a large nonstick skillet over medium heat
4. Add onion
5. Cook 5 minutes or until tender, stirring frequently
6. Add rice and rind
7. Cook 2 minutes, stirring constantly
8. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly
9. Add 3 1 / 2 cups broth, 1 / 2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next
10. Stir in asparagus
11. Add remaining broth, 1 / 2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next
12. Remove from heat
13. Stir in cheese and juice
14. Sprinkle with thyme