Photo: John Autry; Styling: Leigh Ann Ross
Total Time
30 Mins
Yield
4 servings

Fresh asparagus is most economical in the spring when it's in season.

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

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Ratings & Reviews

preciousthings's Review

emfilvdr
May 13, 2014
N/A

mellowgirl's Review

nettyb98001
May 05, 2013
This is delicious, but I will admit to making a couple of adjustments: I added some white wine along with the chicken stock when I was stirring the risotto; and, instead of adding the low-fat cream cheese at the end, I stirred in a tablespoon of butter. The fresh thyme at the end is just right. Will definitely make again.

katemeadows's Review

Piseco3
February 26, 2013
N/A

SheauChin's Review

mellowgirl
July 16, 2012
N/A

lwatermulder's Review

sifullerton
May 22, 2012
Very good! A nice light but tasty dinner for the spring/summer. Next time I'll use a little less asparagus and a little more rice. I also think the thyme is a nice to have but not necessary.

CookingPhilly's Review

SheauChin
March 28, 2012
This wasn't terrible, but didn't have a whole lot of flavor. It was pretty bland. I don't think I'd make it again.

nettyb98001's Review

katemeadows
June 15, 2011
I loved this. I used all chicken broth and no water for richer flavor.and didn't have light cream cheese (just used regular) and forgot the thyme. I loved the aspargus and edamame, mine was creamy and my rice was fine. A lot of prep work but easy once you get going...but you must stir constantly to get it right. Yummy!

emfilvdr's Review

CookingPhilly
May 16, 2011
The recipe was just a little too bland for me. It's missing something. I didn't have any problem as some of the others in managing the liquid and absorption but it just didn't thrill me. I'll have to think about it and what I might be able to do to give it more pep.

JCake17's Review

dallastx
April 26, 2011
I really liked this recipe. When I made it, the liquid called for seemed to be enough. It was a bit of work to get the dish going, but then after that was not too bad. I would definitely make this again. My husband loved it.

Kidsdocmeg's Review

SharonBond
April 18, 2011
This was a great risotto, full of green veggies. Both my non-vegetable loving husband and one year old daughter loved it.