Creamy Lemon-Asparagus Risotto

INGREDIENTS :

1 onion, finely chopped

2 Tbsp. olive oil

2 cups instant white rice, uncooked

1/2 lb. fresh asparagus spears, cut into 2-inch lengths

2 cups chicken broth

2 Tbsp. PHILADELPHIA 1/3 Less Fat than Cream Cheese

Zest and juice from 1/2 lemon

COOKING DIRECTIONS :

COOK onions in hot oil in large skillet on medium heat 2 min. or until tender.

STIR in rice, asparagus and broth. Bring to boil; simmer on low heat 5 min.

ADD reduced-fat cream cheese, lemon zest and juice; cook until cream cheese is melted and mixture is well blended, stirring constantly.

MORE :

How to Shop For Fresh Asparagus

Examine tips of asparagus for signs of freshness. The tips should be closed and not too dry. A wrinkle in the stem or breaking down of the tip identifies old asparagus.

Serving Suggestion

Serve this risotto with grilled chicken or shrimp.

Substitute

Substitute 1/2 cup dry white wine for an equal amount of broth.

NUTRITION INFO :

Calories

190

Total fat

6 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

280 mg

Carbohydrate

28 g

Dietary fiber

2 g

Sugars

3 g

Protein

5 g

Vitamin A

8 %DV

Vitamin C

4 %DV

Calcium

4 %DV

Iron

15 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

1-1/2 Starch + 1 Vegetable + 1 Fat

Nutrition Bonus

Enjoy the spring harvest with this delicious risotto! As a bonus, this meatless entree can fit into a healthful eating plan.