Pea, Asparagus and Cherry Tomato Risotto

• 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.

butter, onion, garlic, arborio rice, white wine, chicken, philadelphia, cherry tomatoes, peas, snow peas, black pepper, lemon

Taken from www.kraftrecipes.com/recipes/pea-asparagus-cherry-tomato-risotto-104001.aspx (may not work)