Duck and Sugar Snap Pea Risotto

• 1 tablespoon olive oil
• 1 small onion, finely chopped Safeway 1 lb For $1.49 thru 02/09
• 1 clove garlic, crushed
• 1 1/2 cups (300g) arborio rice
• 1 cup white wine
• 3-4 cups chicken stock, boiling
• 1 teaspoon lemon rind
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped coriander
• 125g block PHILADELPHIA Cream Cheese, cut into small cubes
• 1/2 medium roasted duck, sliced into pieces (400g meat)
• 150g sugar snap peas
• salt and pepper, to taste

1. Heat the oil in a large saucepan.
2. Fry onion until translucent, add the rice and stir to coat the grains in oil.
3. Add the white wine, cook until evaporated.
4. Gradually add the stock in small quantities, stirring until most of the stock is absorbed before adding more.
5. Add lemon rind, parsley, coriander, duck, sugar snap peas, salt and pepper.
6. Cook for 3 minutes.
7. Stir Philly* gently through risotto.
8. Serve.

olive oil, onion, clove garlic, arborio rice, white wine, chicken stock, lemon rind, parsley, coriander, cream cheese, sugar snap peas, salt

Taken from www.kraftrecipes.com/recipes/duck-sugar-snap-pea-risotto-103632.aspx (may not work)