Lemon Risotto w/ Asparagus

Ingredients:

• 3 (14 1/2oz) cans fat-free, less-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 1 1/2 cups arborio rice, uncooked
• 2 teaspoons lemon zest
• 1/2 cup dry white wine
• 3 cups asparagus, diagonally cut, 1-inch pieces
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves

Instructions:

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