Lemon-Asparagus Risotto

• 2 cups onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup olive oil
• 1-1/4 qt. Arborio rice, uncooked
• 1 gal. chicken broth, heated
• 1 qt. asparagus spears, cut into 1-inch pieces
• - Philadelphia Brick Cream Cheese, softened
• 1/4 cup lemon zest, grated Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Saute onions in hot oil on medium-high heat 2 min.
2. or until crisp-tender.
3. Stir in rice.
4. Reduce heat to medium.
5. Add broth, 1/2 cup at a time; cook until broth is absorbed and rice is tender, stirring constantly.
6. Meanwhile, cook asparagus in saucepan of boiling water 3 to 4 min.
7. or until crisp-tender.
8. Transfer to bowl of cold water with slotted spoon.
9. Let stand 2 min.
10. ; drain.
11. Set aside.
12. Add cream cheese, lemon peel and juice to rice mixture; mix well.
13. Gently stir in asparagus; cook until heated through, stirring occasionally.

onions, olive oil, arborio rice, chicken broth, cream cheese, lemon zest, lemon juice

Taken from www.kraftrecipes.com/recipes/lemon-asparagus-risotto-109173.aspx (may not work)