Asparagus Risotto with Leek and Mint

Asparagus Risotto with Leek and Mint
20 Mins
Prep time
50 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 1 mediumĀ leek, sliced
  • 1 clove garlic, crushed
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 litre (5 cups) hot vegetable or chicken stock
  • 1 bunch asparagus, cut into 3cm lengths
  • 1/2 cup mint leaves, chopped
  • 1/2 cup parsley, chopped
  • 125g PHILADELPHIA Block Cream Cheese, softened

How to make it

  1. HEAT oil in a heavy based saucepan. Add leek and garlic, cook until soft. Add rice and stir until toasted about 1-2 minutes. Add wine, cook until evaporated.
  2. ADD stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked. Stir infrequently.
  3. STIR through asparagus, cook for a further 5 minutes. Add mint, parsley and PHILADELPHIA, heat through. Serve.