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https://www.philly.com.au/recipe/asparagus-risotto-with-leek-and-mint/
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Asparagus Risotto with Leek and Mint
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Asparagus Risotto with Leek and Mint
20 Mins
Prep time
50 Mins
Cooking time
Serves
4
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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
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.
ADD stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked. Stir infrequently.
STIR through asparagus, cook for a further 5 minutes. Add mint, parsley and PHILADELPHIA, heat through. Serve.
Recipe or Meal Type
Dinner |
Appetisers |
Lunch |
Vegetarian
Cuisines
Italian |
Creamy |
Vegetarian
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