Spring Vegetable Risotto Recipe

Name: Spring Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 medium leek, sliced thinly; 1 clove garlic, crushed; 2 cups Arborio rice; 1 cup dry white wine; 1 litre (5 cups) hot vegetable or chicken stock; 2 cups mixed baby vegetables, peeled; 1/2 cup parsley, chopped; 1 tablespoon KRAFT* Grated Parmesan Cheese; 125g tub PHILADELPHIA Light Spreadable Cream Cheese

Servings: persons

1 tablespoon oil
1 medium leek, sliced thinly
1 clove garlic, crushed
2 cups Arborio rice
1 cup dry white wine
1 litre (5 cups) hot vegetable or chicken stock
2 cups mixed baby vegetables, peeled
1/2 cup parsley, chopped
1 tablespoon KRAFT* Grated Parmesan Cheese
125g tub PHILADELPHIA Light Spreadable Cream Cheese

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
Stirring frequently.
7
Stir in vegetables, cook for a further 5 minutes.
8
Add parsley, parmesan and Philly*, heat through.
9
Serve.

914

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.

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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 thinly, 1 clove garlic, crushed, 2 cups Arborio rice, and more.

Yes, Spring Vegetable Risotto falls under the General 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.

Spring Vegetable Risotto

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