Cheesy Leek and Prawn Risotto

• 1 tablespoon olive oil
• 2 medium leeks, sliced
• 2 cloves garlic, crushed
• 1 1/2 cups (300g) arborio rice
• 3/4 cup (185ml) dry white wine
• 4 cups (1 litre) chicken stock, boiling
• 300g prawns Safeway 1 lb For $8.99 thru 02/09
• 2 bay leaves
• 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 125g PHILADELPHIA Spreadable Cream Cheese
• 1/4 cup KRAFT* Grated Parmesan Cheese
• salt and pepper, to taste

1. Heat the oil in large saucepan and cook leek and garlic over medium heat for 5 minutes or until leek is soft.
2. Stir in the rice until well coated with oil.
3. Add the white wine and cook stirring until the liquid is absorbed.
4. Gradually add the hot stock in small quantities, stirring until most of the stock is absorbed before adding more.
5. Add prawns, bay leaves and lemon rind to the pan cover and cook for 5 minutes, or until prawns are tender.
6. Gently stir through Philly* until melted and combined.
7. Season to taste and serve immediately sprinkled with cheese.

olive oil, leeks, garlic, arborio rice, white wine, chicken, prawns, bay leaves, lemon rind, philadelphia, parmesan cheese, salt

Taken from www.kraftrecipes.com/recipes/cheesy-leek-prawn-risotto-103933.aspx (may not work)