JARLSBERG® SPRING VEGETABLE RISOTTO

  • 6 to 8 cups hot chicken stock
  • 1 bunch of asparagus, trimmed and cut into 2-inch lengths
  • 1/4 cup olive oil
  • 1 medium leek, trimmed and sliced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1/4 cup lemon juice
  • 2 tbsp. unsalted butter
  • 170 g Jarlsberg®, shredded
  • 2 cups frozen peas, thawed
  • 1/4 cup coarsely chopped mint leaves
  • 1 tbsp. finely diced preserved lemon rind
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