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Leek, Asparagus and Mint Risotto

 
Leek, Asparagus and Mint Risotto
 

Overview

 
Prep: 20minute(s)
Ready In: 50minute(s)

Serves: 4

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.
 
 

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