1 pound asparagus trimmed cut into 3/4-inch pieces
0.5 teaspoon pepper black freshly ground
1 cup edamame frozen shelled
2 tablespoons thyme leaves fresh chopped
2 garlic cloves minced
0.8 teaspoon kosher salt
1.8 cups lower-sodium chicken broth fat-free
2 tablespoons olive oil
1.5 cups onion chopped
1 ounce parmesan cheese shaved
Equipment
bowl
sauce pan
Directions
Bring 4 cups water to a boil in a saucepan.
Add asparagus, and cook for 2 minutes.
Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
Heat a large saucepan over medium heat.
Add olive oil, and swirl to coat.
Add onion; cook 4 minutes.
Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.
