LEMON RISOTTO WITH ASPARAGUS

3 (14.5 OZ) Can Fat Free Chicken Broth 1 Tablespoon Olive Oil 1/2 Cup Onion, chopped 1 1/2 Cups Uncooked Arborio Rice 2 Tablespoons Lemon Rind, grated

1/2 Cup Dry White Wine 3 Cups Asparagus, diagonally cut 1/2 Cup Parmigiano-Reggiano Cheese, grated 2 Tablespoons Lemon Juice 2 Teaspoons Fresh Thyme Leaves

Bring broth to a boil in a saucepan. Keep warm. Heat oil in a nonstick pan over medium heat. Add onion and sauté 1 minute. Add rice and cook 2 minutes. Stir in wine and cook 3 more minutes or until liquid is absorbed. Add 3 1/2 cups broth and let cook until absorbed about 20 minutes. Add asparagus and remaining 1/2-cup broth and cook 10 more minutes until liquid is absorbed. Remove from heat and sprinkle with cheese and remaining ingredients. Stir and serve.

SERVINGS 6; CALORIES 307; FAT 4.9 g; PROTEIN 11.7 g; CARBS 51.2 g; FIBER 2.7 g; CHOL 6 mg; IRON 1.2 mg; SODIUM 532 mg; CALC 154 mg SERVING SIZE= 1 1/4 Cups

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Updated 03/19/02