Spring Risotto

By Jaclyn

Ingredients

• 1 lb. asparagus, trimmed and cut into 3/4-inch pieces
• 1 3/4 c. fat-free, lower-sodium chicken broth
• 1/4 c. water
• 2 T. olive oil
• 1 1/2 c. chopped onion
• 2 garlic cloves, minced
• 1 c. uncooked Arborio rice
• 1 c. fresh sugar snap peas or frozen shelled edamame
• 3/4 tsp. kosher salt
• 1/4 c. 1/3 less fat cream cheese
• 1/2 tsp. freshly ground black pepper
• 2 tablespoons chopped fresh thyme

Preparation

Step 1

1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 1/4 c. water and 3/4 c. chicken broth to a simmer in a saucepan.
2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, peas or edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
3. Stir in asparagus, cream cheese, pepper and thyme; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls.