Lemon Risotto With Asparagus

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups uncooked arborio rice
• 2 teaspoons grated lemon rind
• 1/2 cup dry wine
• diagonally cut asparagus (about 1 pound)
• 1/2 cup grated parmigiano-reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves

Recipe

• 1 bring broth to a simmer in a large saucepan (do not boil). keep warm over low heat.
• 2 heat oil in a large nonstick skillet over medium heat. add onion; cook 5 minutes or until tender, stirring frequently.
• 3 add rice and rind; cook 2 minutes, stirring constantly. stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
• 4 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 (about 20 minutes). stir in asparagus.
• 5 add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).
• 6 remove from heat; stir in cheese and juice. sprinkle with thyme.