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

May 13, 2014

mellowgirl's Review

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

February 26, 2013

SheauChin's Review

July 16, 2012

lwatermulder's Review

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

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

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

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

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

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.