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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!