Spring Vegetable Risotto with Sheese

August 26, 2020
Spring Vegetable Risotto with Sheese

Spring is almost here, and I want to make the most of the Spring Vegetables this year, starting with this Spring Vegetable Risotto with Sheese.Spring Vegetable Risotto with SheeseI’ve used Sheese Spring Onion and Cracked Black Pepper Cream Cheese in this recipe, which you can find at Coles Supermarkets in the cheese chiller section.

Spring Vegetable Risotto with SheeseSpring Vegetable Risotto with SheeseFor those that are Gluten free, Sheese has got you covered, it is gluten free, and it also doesn’t contain palm oil. It’s great to have a vegan flavoured cream cheese that tastes amazing and is so versatile. It’s great as a dip, on toasties, dolloped on top of a hearty soup, or just in a sandwich.

Spring Vegetable Risotto with Sheese

Spring Vegetable Risotto with SheeseI’ve also used asparagus, peas and spinach. I wanted to keep this recipe fairly simple and use minimal ingredients to bring out the flavour of the cream cheese. I’ve also used lemon rind, to give it a little zing.

Spring Vegetable Risotto with SheeseIf you love risotto, check our our Hearty Risotto Salad! It’s so fresh and yum.

Spring Vegetable Risotto with SheesePlease share this recipe with your Risotto Loving friends and family!

Spring Vegetable Risotto with Sheese
Prep Time
10 mins
Cook Time
30 mins
 
Ingredients
  • 1 tablespoon olive oil or plant based butter
  • 1 medium red onion peeled and diced
  • 1 large garlic clove peeled and crushed
  • 2 cups aborio rice
  • 1 tablespoon vegetable stock
  • 4 cups water
  • 1 bunch asparagus
  • 1 cup frozen peas
  • lemon rind
  • 1/3 cup Sheese Spring Onion and Cracked Black Pepper Cream Cheese
  • 1 cup additional water
  • Handful baby spinach leaves
  • Small handful of parsley
Instructions
  1. Preheat the oven to 180°C (350°F) Heat the olive oil or butter in a large, oven proof saucepan. Add the onion and garlic and cook until softened. Add the aborio rice, and mix well. Then add the vegetable stock and 4 cups of water. Add the peas, asparagus and lemon rind. Then add the Sheese Cream Cheese and stir through. Place the lid on the saucepan and bake in the oven for 20 minutes.

  2. After 20 minutes, stir the risotto and add an extra cup of water. Bake for a further 5 to 10 minutes. If the risotto is too gluggy, add some hot water and stir until it is a nice consistency. Serve with a generous dollop of Sheese Spring Onion and Cracked Black Pepper on top. Enjoy!

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