Asparagus and Lemon Risotto
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  • Prep time 5 '
  • Total time 30 '
4

Ingredients

  • 1 white onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 tbsp olive oil
  • 400 g Arborio rice
  • 1 litre hot vegetable stock
  • 150 g garden peas
  • 1 bunch asparagus, trimmed and cut in half
  • 4 tbsp Philadelphia Original
  • Zest and juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Put 1 tbsp of the olive oil in a pan with the celery and onion and fry for approximately 5 minutes on a low heat until soft. Add the Arborio rice and stir to coat thoroughly in the oil. Fry gently for a minute or two then slowly add the stock, a small amount at a time until all the liquid is absorbed.
  • After 12 minutes add the fresh asparagus spears and peas, and continue to cook for a few minutes until the asparagus is tender and the rice is cooked through.
  • Stir through the Philadelphia and zest and juice of lemon, season to taste, and serve immediately.

TipsTip

Nutritional Information

Typical values Per Recipe
Energy 10201.0 kj
Energy 2436.0 kcal
Fat 72.0 g
Carb 372.0 g
Protein 60.0 g
Saturated fat 33.2 g
Salt 22.0 g
Dietary fibre 27.6 g
Sugars 48.0 g