Risotto Primavera

• 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.

chicken, bunches asparagus, peas, olive oil, onion, spring onions, celery, carrot, clove garlic, arborio rice, philadelphia, parmesan cheese, parsley, salt, crusty breadstick

Taken from www.kraftrecipes.com/recipes/risotto-primavera-123793.aspx (may not work)