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Creamy Lemon-Asparagus Risotto


So tasty! Added a little fresh grated Parmesan cheese

Cal 190
Fat 6g
Protein 5g
Carb 28g
Fiber 5g
Sodium 290mg

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Rate this recipe 4/5 (1 Votes)


  • 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


Servings 6


Step 1

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.


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