Creamy Lemon Asparagus Risotto

2 tbsp olive oil
1 onion chopped
2 c instant white rice, uncooked
1/2 lb asparagus, cut into 1" pieces
2 c chicken broth
2 tbsp light cream cheese
grated peel and juice of 1 lemon


Heat oil in a large skillet. Add onion, cook until tender.
Stir in rice, asparagus and broth.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add cream cheese, peel and juice, stir until well blended.