Spring Risotto With Asparagus

• 1 lb asparagus, trimmed and cut into small pieces
• 1 34 cups fat-free low-sodium chicken broth
• 2 tablespoons olive oil
• 1 12 cups onions, chopped
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1 cup arborio rice, uncooked
• 34 teaspoon kosher salt
• 14 cup neufchatel cheese
• 12 teaspoon fresh ground black pepper
• 1 ounce parmesan cheese, shaved
• 2 tablespoons fresh thyme, chopped

1. Bring 4 cups water to a boil in a saucepan.
2. Add asparagus and cook for 2 minutes.
3. Drain and set aside.
4. In a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
5. Heat a large saucepan over medium heat.
6. Add olive oil and swirl to coat.
7. Add onion; cook 4 minutes.
8. Add garlic; cook 2 minutes, stirring constantly.
9. Stir in peas, uncooked rice, and salt; cook for 1 minute.
10. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.
11. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
12. Stir in asparagus, Neufchatel cheese, and pepper; cook 1 minute.
13. Spoon 1 cup risotto into each of 4 bowls.
14. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

chicken broth, olive oil, onions, garlic, frozen peas, arborio rice, kosher salt, neufchatel cheese, ground black pepper, parmesan cheese, fresh thyme

Taken from www.food.com/recipe/spring-risotto-with-asparagus-477438 (may not work)