TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 cups Minute® White Rice, uncooked
  • 1/2 lb. fresh asparagus, cut into 2-inch lengths
  • 2 cups chicken broth
  • 2 Tbsp. light cream cheese spread
  • Grated peel and juice from 1/2 of a medium lemon


  1. Heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. or until tender.
  2. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 min.
  3. Add cream cheese spread, lemon peel and juice; stir until well blended. Yield: 6 servings.
Originally published as Creamy Lemon-Asparagus Risotto in Taste of Home Cooking School Collection Spring 2010, p42

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