Creamy Lemon-Asparagus Risotto

• 1 onion, finely chopped
• 2 Tbsp. olive oil
• 2 cups instant white rice, uncooked
• 1/2 lb. fresh asparagus spears, cut into 2-inch lengths
• 2 cups chicken broth
• 2 Tbsp. PHILADELPHIA 1/3 Less Fat than Cream Cheese
• Zest and juice from 1/2 lemon

1. Cook onions in hot oil in large skillet on medium heat 2 min.
2. or until tender.
3. Stir in rice, asparagus and broth.
4. Bring to boil; simmer on low heat 5 min.
5. Add reduced-fat cream cheese, lemon zest and juice; cook until cream cheese is melted and mixture is well blended, stirring constantly.

onion, olive oil, instant white rice, fresh asparagus spears, chicken broth, philadelphia, lemon

Taken from www.kraftrecipes.com/recipes/creamy-lemon-asparagus-risotto-74441.aspx (may not work)