Asparagus and Leek Risotto

1. 1

   Heat olive oil in a saucepan.

2. 2

   Add leek and garlic into the saucepan, and cook over medium heat.

3. 3

   Place rice into the saucepan.

4. 4

   Mix until translucent in colour.

5. 5

   Pour in the white wine and stir until liquid is absorbed.

6. 6

   Gradually pour in the vegeta liquid, in small quantities, make sure that the rice grains are absorbing the liquid.

7. 7

   Cook the rice over a medium heat until almost tender, add the asparagus and lemon rind and continue cooking until tender.

8. 8

   Stir through the cheese spread until well combined.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.