Spring time Risotto

today, for dinner i made a nice fresh garden spring risotto, it came out delish and its has the creaminess of the cream cheese, i used garden vegetable cream cheese, and instead of edamame i use fava beans, so instead of chicken broth, i made green broth as a base for adding liquid, its like vegetable broth but better, so i hope you make this at home, it looks complicated but trust me its worth it, so go ahead and cook today!

Spring risotto
Recipe from Cooking light Adapted by Chef Ava Marie

1 lb asparagus trimmed and cut into 3/4 inch pieces
1 1/2 cups chicken broth, but also use the water you boil asparagus with as your base
2 tbl olive oil
1 medium white onion, chopped
2 garlic cloves, minced
1 cup uncooked arborio rice
1/2 lb shelled fava beans or edamame
3/4 tsp kosher salt
1/4 cup cream cheese plain low fat or garden vegetable
1/2 tsp pepper
1 oz grated parmesan cheese
2 Tbl fresh thyme, or leave it out as it is

method
bring 4-6 cups water to a boil in a saucepan add asparagus and cook for 2 minutes, drain, same with the fava beans and set aside. save the green water as your broth
heat a large skillet oer medium high heat. add oil then onion cook for 4 minutes, then garlic, cook for 1 minute stir often and then add in uncooked risotto rice and fava beans and salt cook for 1 minute. scoop 1 cup green broth mixture cook 4 minutes or until liquid is absorbed stirring constantly add more broth mixture 1/2 cup at a time stirring often until liquid is absorbed before adding more (20 minutes total)
stir in asparagus. cream cheese and pepper cook 1 minute. spoon 1 cup risotto onto serving bowls top each serving with parmesan cheese and thyme if desired. makes 4-6 servings