Asparagus and Lemon Risotto
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  • Prep time 5 '
  • Total time 30 '


  • 1 white onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 tbsp olive oil
  • 400 g Arborio rice
  • 1 litre hot vegetable stock
  • 150 g garden peas
  • 1 bunch asparagus, trimmed and cut in half
  • 4 tbsp Philadelphia Original
  • zest and juice of 1 lemon
  • salt and pepper to taste


  • Put 1 tbsp of the olive oil in a pan with the celery and onion and fry for approximately 5 minutes on a low heat until soft. Add the Arborio rice and stir to coat thoroughly in the oil. Fry gently for a minute or two then slowly add the stock, a small amount at a time until all the liquid is absorbed.
  • After 12 minutes add the fresh asparagus spears and peas, and continue to cook for a few minutes until the asparagus is tender and the rice is cooked through.
  • Stir through the Philadelphia and zest and juice of lemon, season to taste, and serve immediately.


Nutritional Information

Typical values Per Serving
Energy 2550.3 kj
Energy 609.0 kcal
Fat 18.0 g
Carb 93.0 g
Protein 15.0 g
Saturated fat 8.3 g
Salt 5.5 g
Dietary fibre 6.9 g
Sugars 12.0 g