HOMECOOKING WITH PHILLYPRODUCTSMY PHILLY
 
 

Leek, Asparagus and Mint Risotto

 
Leek, Asparagus and Mint Risotto
Prep 20minute(s)
Ready In 50minute(s)
Serves 4

Share this recipe print this recipe I tried this
Add to my favs
 

Ingredients

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

Instructions

 
  • 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.

PHILADELPHIA user tips

 
Are you the type to pull tricks out of your apron pockets to make our recipes even yummier?
Then we want to hear from you! Register now to share your secret tips and tricks with us (and your fellow PHILADELPHIA lovers!).
 
Share this recipe
 
Be the first one to submit a tip to make this recipe more yummier!!
 

Heavenly Hints

Make sure to take a look at some of the other PHILADELPHIA feature videos.
 

How To: Chopping

Simple techniques to make light work of slicing and dicing.
 
 

How To: Knives

Sharpen up your skills with the essential kitchen tool.