Asparagus and cheese risotto | Gravox | Australia | Recipes - Kraft Heinz

Ingredients

• 1 litre Salt reduced chicken stock
• 1 tbsp Olive oil
• 40 g Butter
• 1 Leek, pale section only, washed, thinly sliced
• 2 Garlic cloves, crushed
• 1 1/2 cups Arborio rice
• 1/2 cup Dry white wine
• 2 Bunches asparagus, ends trimmed, cut into 4 cm lengths
• 1 cup Frozen peas
• 2 tbsp Gravox cheese finishing sauce canister
• 1/2 cup Grated parmesan cheese, extra to shave
• - Shredded fresh basil to garnish
• Parsley for garnish