Risotto with asparagus & Philadelphia cheese
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Serves:     people
Notes from Anna

Simple ingredients combine to great effect in this tasty, creamy risotto. A low fat, high nutrient supper that's on the table in just 25 minutes.



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  1. Bring a large saucepan of salted water to the boil.
  2. Wash and trim the asparagus, cutting off the woody bottom of the stalks.
  3. Cook the asparagus in the boiling water for about 4 minutes until tender.
  4. Peel and finely dice the shallots.
  5. Heat the butter and oil in a wide saucepan over a medium heat. Add the shallots and cook for about 5 minutes, without browning, until soft.
  6. Make up the stock in a small saucepan according to the packet instructions. Bring to the boil, then turn the heat down and keep it at a simmer.
  7. Drain the asparagus and leave to cool. Reserve a few spears and chop the rest into little pieces.
  8. Add the rice to the shallots and cook it for 1 minute. Add the wine and stir continuously until it has been absorbed.
  9. Add a ladle of hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  10. Half way through the cooking time add the asparagus and the Philadelphia cheese and stir thoroughly.
  11. When the rice is cooked take it off the heat, add the parmesan and a generous grind of black pepper. Mix thoroughly and serve.

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