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Ingredients
  • 1 lb. asparagus, trimmed and cut into ¾-inch pieces
  • 1¾ c. fat-free, lower-sodium chicken broth
  • ¼ c. water
  • 2 T. olive oil
  • 1½ c. chopped onion
  • 2 garlic cloves, minced
  • 1 c. uncooked Arborio rice
  • 1 c. fresh sugar snap peas or frozen shelled edamame
  • ¾ tsp. kosher salt
  • ¼ c. ⅓ less fat cream cheese
  • ½ tsp. freshly ground black pepper
  • 2 tablespoons chopped fresh thyme
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