Lemon Risotto With Asparagus - cooking recipe

Ingredients

3 (14 1/2 ounce) cans reduced-sodium fat-free 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
diagonally cut asparagus (about 1 pound)
1/2 cup grated parmigiano-reggiano cheese
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves

Preparation

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently.
Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus.
Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).
Remove from heat; stir in cheese and juice. Sprinkle with thyme.