Asparagus and Smoked Salmon Risotto

• 1 tablespoon oil
• 1 onion, finely chopped
• 2 cups Arborio rice
• 6 cups chicken stock, heated
• 100g PHILADELPHIA* Light Spreadable Smoked Salmon
• Grated rind of half a lemon Safeway 4 ct For $5.00 thru 02/09
• Salt and pepper, to taste
• 2 bunches asparagus, halved and blanched
• 100g smoked salmon, cut into strips

1. Add oil and onion to the saucepan and cook over low heat for 2 minutes or until onion has softened.
2. Add rice and stir to seal.
3. Increase heat to medium-high and add 1 cup of stock, stirring constantly until liquid has been absorbed.
4. Continue to add 1 cup of stock at a time until all the liquid has been absorbed and rice is tender.
5. Stir in the Philly*, lemon rind, salt and pepper until combined, then remove from the heat.
6. Gently stir through the asparagus and salmon, then spoon the risotto in serving bowls.
7. Serve immediately

oil, onion, arborio rice, chicken stock, philadelphia, lemon, salt, bunches asparagus, salmon

Taken from www.kraftrecipes.com/recipes/asparagus-smoked-salmon-risotto-111272.aspx (may not work)