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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