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.

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 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.

Pea, Asparagus and Cherry Tomato Risotto

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