Leek, Asparagus and Mint Risotto Recipe

Name: Leek, Asparagus and Mint Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 tablespoon oil; 1 medium leek, sliced; 1 clove garlic, crushed; 2 cups arborio rice; 1 cup dry white wine; 1 litre (5 cups) hot vegetable or chicken stock; 1 bunch asparagus, cut into 3cm lengths; 1/2 cup mint leaves, chopped; 1/2 cup parsley, chopped; 125g block PHILADELPHIA Cream Cheese, softened

Servings: persons

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

1
Heat oil in a heavy based saucepan.
2
Add leek and garlic, cook until soft.
3
Add rice and stir until toasted about 1-2 minutes.
4
Add wine, cook until evaporated.
5
Add stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked.
6
Stir infrequently.
7
Stir through asparagus, cook for a further 5 minutes.
8
Add mint, parsley and Philly*, heat through.
9
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon oil, 1 medium leek, sliced, 1 clove garlic, crushed, 2 cups arborio rice, and more.

Yes, Leek, Asparagus and Mint Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek, Asparagus and Mint Risotto

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