Leek, Asparagus and Mint Risotto

• 1 tablespoon oil
• 1 medium leek, sliced
• 1 clove garlic, crushed
• 2 cups arborio rice
• 1 cup dry white wine
• 1 litre (5 cups) hot vegetable or chicken stock
• 1 bunch asparagus, cut into 3cm lengths
• 1/2 cup mint leaves, chopped
• 1/2 cup parsley, chopped
• 125g block PHILADELPHIA Cream Cheese, softened

1. Heat oil in a heavy based saucepan.
2. Add leek and garlic, cook until soft.
3. Add rice and stir until toasted about 1-2 minutes.
4. Add wine, cook until evaporated.
5. Add stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked.
6. Stir infrequently.
7. Stir through asparagus, cook for a further 5 minutes.
8. Add mint, parsley and Philly*, heat through.
9. Serve.

oil, clove garlic, arborio rice, white wine, litre, lengths, mint, parsley, cream cheese

Taken from www.kraftrecipes.com/recipes/leek-asparagus-mint-risotto-103388.aspx (may not work)