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.
Kraft Kitchen Tips!
Cool any leftovers, then refrigerate up to 3 days. Reheat in microwave just before serving.
Prepare using Philadelphia Herb & Garlic Cream Cheese Product.
Garnish with 2 Tbsp. chopped fresh parsley or basil before serving. And/or serve with lemon wedges for squeezing over the risotto.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 630 mg
Carbohydrate 53 g
Fibre 6 g
Sugars 6 g
Protein 13 g
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.