Creamy Lemon-Asparagus Risotto

What You Need
1 onion, finely chopped
2 Tbsp. olive oil
2 cups instant white rice, uncooked
1/2 lb. fresh asparagus spears, cut into 2-inch lengths
2 cups chicken broth
2 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese
Zest and juice from 1/2 lemon
Make It

COOK onions in hot oil in large skillet on medium heat 2 min. or until tender.

STIR in rice, asparagus and broth. Bring to boil; simmer on low heat 5 min.

ADD cream cheese, lemon zest and juice; cook until cream cheese is melted and mixture is well blended, stirring constantly.