Side Dish

Creamy Lemon Asparagus Risotto

average rating

rate/review

prep time

10 min

total time

20 min

makes

Rate Recipe

photo by:

kraft

add your photo

What You Need

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 Spread

Grated peel and juice of 1 lemon

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 spread, peel and juice; stir until well blended.

kraft kitchens 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.

Serving Suggestion

Serve this risotto with grilled chicken or shrimp.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

Favourite rice dish for sure!! Very refreshing with the lemon and perfectly creamy!
posted by maisey81 | on 9/23/2010

rating

Amazingly delicious!!! A nice change from plain boring rice. My husband asks for this all the time!
posted by ralfey | on 3/10/2010

rating

It was amazing... I did double the amount of cream cheese when I made it. I have made real asparagus rissoto before and this isn't as creamy but just as good and definately faster to make with a great taste. Great as a side dish with fish, chicken or pork.
posted by jyranda | on 1/23/2010

rating

It has the perfect amount of lemon taste to give it kick, The cream cheese was a nice surprise. Everyone in my family loved it. Definitley a favorite new side dish.
posted by pumpkinpatch-TL | on 4/25/2009

rating

I used Arborio rice (4 cups of chicken stalk to one cup of rice) and pumped up the recipe with white wine while cooking. I have in the past used asiago cheese and cream as my white sauce once the rice has plumped up, but cream cheese was a nice cheat. I liked this recipe but would recommend that you continually taste it as you cook to make sure you’re not adding to much lemon as it can be over powering on a subtle dish. As a switch I like doing this dish with bacon and mushroom.
posted by elflink | on 11/3/2008

rating

I found out tonight that I don't like Risotto. I don't like rice to begin with, but I thought I'd try something new. I think it was too lemony.
posted by APower127 | on 11/2/2008

rating

Really great recipe, A little bland so I got creative and added spices and other veggies.
posted by vivacious_fox | on 6/19/2008

rating

I made this recipe over the Easter weekend and I was amazed at how easy and quick it was to prepare. Everyone, young & old loved it! The lemon added a lovely flavour.
posted by Chef Eileen | on 3/24/2008

rating

Very easy to make. Nice lemony taste and the asparagus was tender-crisp, not mushy. Enjoyed it very much.
posted by downsviewdaycare | on 12/7/2007

rating

Awesome
posted by sassaclass | on 12/4/2007