Lemon Risotto with Asparagus

Recipe By : Cooking Light mag
Serving Size : 3 
Categories : Main dishes: Vegetarian*

3 14.5-oz cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked Arborio rice
2 teaspoons grated lemon rind
1/2 cup dry white wine
3 cups 1" diagonally cut asparagus -- ~1#
1/2 cup grated parmigiano-reggiano cheese -- ~2oz
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves

1. Bring broth to a simmer in a large saucepan (do not boil).
Keep warm over low heat.

2. Heat oil in a large non-stick skillet over med heat.
Add onion; cook 5min or until tender, stirring frequently.
Add rice and rind; cook 2min, stirring constantly.
Stir in wine, and cook 3min or until the liquid is nearly absorbed, 
stirring constantly.

3. Add 3-1/2 cups broth, 1/2 cup at time, 
stirring constantly until each portion of broth is absorbed before adding the next (about 20min). 
Stir in asparagus. Add remaining broth, 1/2 cup at time, 
stirring constantly until each portion of broth is absorbed before adding the next (about 10min). 
Remove from heat; stir in cheese and juice. Sprinkle with thyme.

Yield: 6 servings (serving size: about 1-1/4 cups)

[As main this is 2-3 servings.]