Primavera Risotto

"Unofficial" Month of Recipes - Day 19

A restaurant classic made at home.  Packed with spring vegetables and a creamy finish.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 Tbsp. olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 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. fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1/2 cup Philadelphia Cream Cheese Product
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese

Directions:

• Heat oil in large deep nonstick skillet on medium heat. 
• Add carrots and onions; cook 5 to 7 min. or until onions are softened, stirring frequently and adding garlic for the last minute. 
• Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed.
• Add 1/2 cup broth; cook on medium-low heat 5 min. or until absorbed, stirring frequently. 
• 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.
• Add cream cheese product and Parmesan; cook and stir 2 to 3 min. or until cream cheese is melted and risotto is heated through.