Creamy Lemon Asparagus Risotto

1. Heat oil in a large skillet on medium heat. Add onion; cook and stir 2 minute or until tender.

2. Stir in rice, asparagus and broth. Bring to boil. Reduce heat to low; simmer 5 minute.

3. Add cream cheese spread, lemon peel and juice; stir until well blended.

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Nutrient	Quantity
Total fats	43.6482 g
Protein	56.7788 g
Carbohydrates	339.4587 g
Energy	1995.8393 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5175 g
Water	906.8412 g
Aspartic acid	3.6741 g
Calcium, Ca	186.3811 mg
Lutein + zeaxanthin	1625.9648 g
Fiber, total dietary	13.5477 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1026.5661 g
Niacin	33.8361 mg
Vitamin A, RAE	177.1427 g
Arginine	2.4697 g
Riboflavin	0.8442 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.1344 g
Glutamic acid	5.8354 g
Sodium, Na	3275.3459 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8903 g
Total lipid (fat)	43.6482 g
Manganese, Mn	5.8055 mg
Fructose	4.358 g
Proline	1.3871 g
Fatty acids, total saturated 16:0	7.4905 g
Fatty acids, total saturated 8:0	0.0837 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	1.8729 g
Choline, total	102.7454 mg
Sugars, total	13.7794 g
Serine	1.6168 g
Fatty acids, total saturated 10:0	0.1772 g
Fatty acids, total saturated 18:0	1.8738 g
Vitamin B-6	1.0654 mg
Selenium, Se	77.2033 g
Ash	14.0757 g
Vitamin D	6.3 IU
Fatty acids, total saturated 18:1 undifferentiated	23.9864 g
Pantothenic acid	6.3103 mg
Phenylalanine	1.5743 g
Copper, Cu	1.4298 mg
Betaine	1.4978 mg
Thiamin	2.6871 mg
Retinol	90 g
Methionine	0.677 g
Iron, Fe	24.7898 mg
Carbohydrate, by difference	339.4587 g
Phosphorus, P	907.0542 mg
Folate, total	1077.2542 g
Tocopherol, gamma	0.4282 mg
Fatty acids, total saturated 4:0	0.246 g
Alanine	1.7776 g
Cholesterol	32.04 mg
Valine	1.8556 g
Fatty acids, total saturated 18:2 undifferentiated	4.4524 g
Glycine	1.4123 g
Carotene, alpha	20.5317 g
Glucose (dextrose)	4.2451 g
Fatty acids, total saturated 14:0	0.9537 g
Zinc, Zn	7.1572 mg
Isoleucine	1.297 g
Fatty acids, total saturated 12:0	0.1137 g
Fatty acids, total polyunsaturated	5.02 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.4472 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	2035.7412 IU
Folate, DFE	1681.7542 g
Tryptophan	0.3769 g
Vitamin C, total ascorbic acid	59.9276 mg
Phytosterols	134.8011 mg
Folic acid	865.8 g
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0714 g
Tyrosine	0.9952 g
Vitamin B-12	1.128 g
Vitamin K (phylloquinone)	111.7613 g
Fatty acids, total saturated	11.4788 g
Histidine	0.731 g
Fatty acids, total monounsaturated	25.2148 g
Threonine	1.134 g
Folate, food	211.4542 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.15 g
Cryptoxanthin, beta	7.84 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	7.2912 mg
Magnesium, Mg	196.5915 mg
Lysine	1.2109 g
Potassium, K	1926.8288 mg
Cystine	0.6012 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	2 cups	1404	309.426	2.262
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	2 tablespoons	238.68	0	27
Onion	1	44	10.274	0.11
Asparagus	0.5	45.3593	8.7997	0.2722
chicken broth	2 cups	156.24	3.78	5.2416
lemon peel	2 tablespoons	5.64	1.92	0.036
cream cheese spread	2 tablespoons	88.5	1.05	8.58