Leek, Asparagus & Mint Risotto Recipe

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

Servings: persons

2 tablespoons oil
1 medium leek, sliced
1 small red capsicum, sliced
1 clove garlic, crushed
2 cups arborio rice
1 cup white wine
5 cups hot vegetable or chicken stock
1 bunch asparagus, cut into 3cm lengths
1/4 cup chopped mint
125 g PHILADELPHIA Cream Cheese, softened

1
HEAT half the oil in a mediumlarge heavy based saucepan.
2
Add leek and capsicum and saute for 23 minutes until soft.
3
Remove and set aside.
4
Add the remaining oil, garlic and rice and stir for 12 minutes until translucent and well coated with oil.
5
Add wine and cook until absorbed.
6
GRADUALLY add the stock in small amounts, stirring occasionally until all the stock is absorbed and the rice is just tender.
7
STIR through the leek, capsicum, asparagus, mint and PHILLY, cook for a further 23 minutes until heated through.
8
Spoon the risotto into serving bowls.
9
Serve immediately.
10
HANDY TIP: For variation add cooked chicken or prawns.

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: 2 tablespoons oil, 1 medium leek, sliced, 1 small red capsicum, sliced, 1 clove garlic, crushed, and more.

Yes, Leek, Asparagus & 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 & Mint Risotto

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