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Pea, Asparagus and Cherry Tomato Risotto

Pea, Asparagus and Cherry Tomato Risotto
20 Mins
Prep time
60 Mins
Cooking time
Serves 6

What you need

  • 60g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 cups Arborio rice
  • 1 cup white wine
  • 5-6 cups hot chicken or vegetable stock
  • 125g PHILADELPHIA Light Spreadable Garlic & Herb
  • 250g cherry tomatoes, halved
  • 1 cup peas
  • 100g snow peas, trimmed, halved diagonally
  • 1 bunch asparagus, trimmed, cut into thirds
  • black pepper
  • grated rind of 1 lemon

How to make it

  1. HEAT butter in a large saucepan. Add onion and garlic and cook for 2-3 minutes until softened. Add rice and stir until well coated.
  2. POUR in the wine and stir over medium heat until absorbed. Add hot stock 1 cup at a time, allowing each addition to be absorbed, before adding the next, whilst stirring continuously.
  3. BEFORE adding the last cup of stock, add the PHILLY, tomatoes, peas, snowpeas and asparagus to the pan. Stir through and cook until vegetables are tender. Season with pepper and lemon rind. Serve immediately.
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