Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7-8 cups chicken or vegetable stock; 2 bunches asparagus, cut into 5cm lengths; 1 cup peas; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 spring onions, diagonally sliced; 1 stick celery, finely chopped; 1 carrot, peeled and finely chopped; 1 clove garlic, crushed; 2 cups arborio rice; 125 g PHILADELPHIA Spreadable Cream Cheese; 1/2 cup finely grated Parmesan cheese; 1/3 cup finely chopped parsley; salt and freshly ground black pepper, to taste; Crusty breadstick, to serve

Servings: persons

7-8 cups chicken or vegetable stock
2 bunches asparagus, cut into 5cm lengths
1 cup peas
1 tablespoon olive oil
1 small onion, finely chopped
3 spring onions, diagonally sliced
1 stick celery, finely chopped
1 carrot, peeled and finely chopped
1 clove garlic, crushed
2 cups arborio rice
125 g PHILADELPHIA Spreadable Cream Cheese
1/2 cup finely grated Parmesan cheese
1/3 cup finely chopped parsley
salt and freshly ground black pepper, to taste
Crusty breadstick, to serve

1
BRING the stock to the boil in a medium saucepan, add the asparagus and peas and cook for 23 minutes until just tender, then lift out and set aside.
2
Keep stock simmering.
3
HEAT the oil in a large saucepan and saute the onion, spring onions, celery, carrot and garlic for 34 minutes.
4
Add the rice and stir for 12 minutes until translucent and well coated with oil.
5
Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
6
STIR through the asparagus, peas, PHILLY, Parmesan, parsley and seasonings.
7
Cook for a further 23 minutes or until heated through.
8
Spoon the risotto into serving bowls and serve with crusty bread.
9
Serve immediately.

933

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 7-8 cups chicken or vegetable stock, 2 bunches asparagus, cut into 5cm lengths, 1 cup peas, 1 tablespoon olive oil, and more.

Yes, Risotto Primavera falls under the Meat & Poultry 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.

Risotto Primavera

How did you like this recipe?

Frequently Asked Questions