Ingredients
Product Substitutes
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Method
1
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.
2
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.
3
Stir through the Philadelphia and zest and juice of lemon, season to taste, and serve immediately.
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