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Wash and cut your Asparagus so that they all have a similar size and shape.
Slice your Orange into even pieces.
Bring water to a boil, so it is ready to be added to rice later. How much? About 5 times more water than rice. (Use vegetable stock instead of water for the best results).
Add your rice to a frying pan with clear oil. Toast for a few minutes (be careful not to burn it).
For the most flavor: add a splash of white wine or lemon juice before adding your hot water/stock.
Add small batches (about a 1/2 cup) of your water or stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding liquids when your rice becomes al dente.
Heat clear oil in a pan, add asparagus and chickpeas with italian seasoning and fry for 15 minutes.
Mix Cream Cheese together in a bowl, then drizzle on top of your risotto.