Risotto Primavera

Risotto Primavera
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 7-8 cups chicken or vegetable stock
  • 2 bunches asparagus, cut into 5cm lengths
  • 1 cup peas
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 spring onions, diagonally sliced
  • 1 stick celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 clove garlic, crushed
  • 2 cups arborio rice
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • ½ cup finely grated Parmesan cheese
  • 1/3 cup finely chopped parsley
  • Salt and freshly ground black pepper, to taste
  • Crusty breadstick, to serve

How to make it

  1. BRING the stock to the boil in a medium saucepan, add the asparagus and peas and cook for 2-3 minutes until just tender, then lift out and set aside. Keep stock simmering.
  2. HEAT the oil in a large saucepan and saute the onion, spring onions, celery, carrot and garlic for 4 minutes. Add the rice and stir for 2 minutes until translucent and well coated with oil. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender
  3. STIR through the asparagus, peas, PHILLY, Parmesan, parsley and seasonings. Cook for a further 3 minutes or until heated through. Spoon the risotto into serving bowls and serve with crusty bread. Serve immediately.