Primavera Risotto

• 1 Tbsp. olive oil
• 2 carrots, chopped Target 2 lb For $3.00 thru 02/06
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1 cup Arborio rice, uncooked
• 1/2 cup dry white wine
• 3 cups 25%-less-sodium chicken broth, warmed
• 1 cup frozen baby peas
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1/2 cup Philadelphia Cream Cheese Product
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese

1. Heat oil in large deep nonstick skillet on medium heat.
2. Add carrots and onions; cook 5 to 7 min.
3. or until onions are softened, stirring frequently and adding garlic for the last minute.
4. Stir in rice; cook 1 min.
5. Add wine; cook and stir 2 min.
6. or until wine is absorbed.
7. Add 1/2 cup broth; cook on medium-low heat 5 min.
8. or until absorbed, stirring frequently.
9. Repeat with remaining broth, cooking after each addition until broth is absorbed, and adding peas and asparagus to rice with the last addition of broth.
10. Add cream cheese product and Parmesan; cook and stir 2 to 3 min.
11. or until cream cheese is melted and risotto is heated through.

olive oil, carrots, onion, garlic, arborio rice, white wine, frozen baby peas, lengths, philadelphia cream cheese, cheese

Taken from www.kraftrecipes.com/recipes/primavera-risotto-139295.aspx (may not work)