Creamy Lemon Asparagus Risotto

• 2 Tbsp. olive oil
• 1 medium onion, finely chopped
• 2 cups instant white rice, uncooked
• 1/2 lb. asparagus, cut into 1-inch pieces
• 2 cups chicken broth
• 2 Tbsp. Philadelphia Light Cream Cheese Product
• Grated peel and juice of 1 lemon

1. Heat oil in large skillet on medium heat.
2. Add onion; cook and stir 2 min.
3. or until tender.
4. Stir in rice, asparagus and broth.
5. Bring to boil.
6. Reduce heat to low; simmer 5 min.
7. Add cream cheese product, peel and juice; stir until well blended.

olive oil, onion, instant white rice, chicken broth, cream cheese, lemon

Taken from www.kraftrecipes.com/recipes/creamy-lemon-asparagus-risotto-88600.aspx (may not work)