Instant rice is the secret to this easy, elegant risotto.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
Add To Shopping List
How do I make it ?
Heat oil in large skillet on medium heat. Add onion; cook and stir 2 min. or until tender.
Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 min.
Add cream cheese product, peel and juice; stir until well blended.
Kraft Kitchen Tips!
How to Shop For Fresh Asparagus
When selecting asparagus, look for tips that are closed and not too dry. A wrinkle in the steam or breaking down of the tip identifies old asparagus.
Serve this risotto with grilled chicken or shrimp.
Calories From Fat
% Daily Value
Fat 6.1 g
Saturated fat 0 g
Sodium 284 mg
Carbohydrate 26.9 g
Fibre 1.4 g
Sugars 0 g
Protein 5.7 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.