Risotto Bianco with Chargrilled Vegetables

• 1 tablespoon olive oil
• 1 onion, finely chopped Safeway 3 lb For $2.99 thru 02/09
• 2 cloves garlic, crushed
• 1 1/4 cups Arborio rice
• 1/2 cup white wine
• 5 cups boiling reduced salt chicken stock
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 1 tablespoon grated KRAFT Parmesan cheese
• black pepper, to taste
• Chargrilled vegetables, eg, capsicum, onion and baby squash, to serve
• basil leaves, for garnish

1. HEAT oil in a large non-stick saucepan and saute onion gently until well softened.
2. Add garlic and cook for a further 30 seconds until aromatic.
3. ADD rice and cook stirring for 1-2 minutes until translucent and well coated in the oil.
4. Add the wine and cook, stirring, until absorbed.
5. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
6. STIR through the PHILLY, Parmesan and pepper.
7. Spoon into a serving bowl and top with chargrilled vegetables and basil leaves.
8. Serve immediately.

olive oil, onion, garlic, arborio rice, white wine, boiling reduced salt, philadelphia, parmesan cheese, black pepper, vegetables, basil

Taken from www.kraftrecipes.com/recipes/risotto-bianco-chargrilled-vegetables-133643.aspx (may not work)