Creamy Lemon-Asparagus Risotto

Ingredients

• 0.5 lb asparagus spears fresh cut into 2-inch lengths
• 2 cups chicken broth 
• 2 cups rice white instant uncooked
• 2  lemon zest 
• 2 Tbsp olive oil 
• 1  onion finely chopped
• 2 Tbsp philadelphia 

Equipment

• frying pan

Directions

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