Pea, Asparagus and Cherry Tomato Risotto Recipe

Name: Pea, Asparagus and Cherry Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60g butter; 1 onion, finely chopped; 2 cloves garlic, crushed; 3 cups Arborio rice; 1 cup white wine; 5-6 cups hot chicken or vegetable stock; 125g PHILADELPHIA Light Spreadable Garlic & Herb; 250g cherry tomatoes, halved; 1 cup peas; 100g snow peas, trimmed, halved diagonally; 1 bunch asparagus, trimmed, cut into thirds; black pepper; grated rind of 1 lemon

Servings: persons

60g butter
1 onion, finely chopped
2 cloves garlic, crushed
3 cups Arborio rice
1 cup white wine
5-6 cups hot chicken or vegetable stock
125g PHILADELPHIA Light Spreadable Garlic & Herb
250g cherry tomatoes, halved
1 cup peas
100g snow peas, trimmed, halved diagonally
1 bunch asparagus, trimmed, cut into thirds
black pepper
grated rind of 1 lemon

1
Heat butter in a large saucepan.
2
Add onion and garlic and cook for 2-3 minutes until softened.
3
Add rice and stir until well coated.
4
Pour in the wine and stir over medium heat until absorbed.
5
Add hot stock 1 cup at a time, allowing each addition to be absorbed, before adding the next, whilst stirring continuously.
6
Before adding the last cup of stock, add the Philly*, tomatoes, peas, snowpeas and asparagus to the pan.
7
Stir through and cook until vegetables are tender.
8
Season with pepper and lemon rind.
9
Serve immediately.

957

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 60g butter, 1 onion, finely chopped, 2 cloves garlic, crushed, 3 cups Arborio rice, and more.

Yes, Pea, Asparagus and Cherry Tomato 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.

That's it — enjoy your meal!

Pea, Asparagus and Cherry Tomato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions