Lemon Risotto With Asparagus

Cooking Light

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3 (14 1/2ounce) 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 white wine
•  diagonally cut asparagus (about 1 pound)
• 1⁄2 cup  grated parmigiano-reggiano cheese
• 2  tablespoons fresh lemon juice
• 2  teaspoons fresh thyme leaves

Directions

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.