Artichoke and Preserved Lemon Risotto with Chargrilled Pork

• Olive oil spray
• 600 g pork fillets
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 2 cups arborio rice
• 1 cup white wine
• 6-7 cups boiling chicken stock
• 125 g PHILADELPHIA Light Spreadable Cream Cheese
• 3/4 cup shredded Parmesan cheese
• 1 roasted red capsicum, cut into thick strips
• 50 g baby spinach
• 1/3 cup finely chopped parsley
• 2 tablespoons finely chopped preserved lemon
• salt and freshly ground black pepper, to taste
• 400 g can artichoke hearts, drained and halved

1. SPRAY the pork fillets with oil and chargrill for 2 minutes on each side.
2. Transfer to a baking tray and bake in a moderate oven 180C for 1015 minutes.
3. Wrap in foil and keep warm.
4. HEAT the oil in a large saucepan and saute the onion and garlic for 34 minutes.
5. Add the rice and stir for 12 minutes until translucent and well coated with oil.
6. Add wine and cook until absorbed.
7. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
8. STIR through the PHILLY, Parmesan, capsicum, spinach, parsley, lemon and seasonings.
9. Cook for a further 23 minutes or until heated through, then fold through the artichokes.
10. Spoon the risotto into serving bowls and top with thinly sliced pork fillet.
11. Serve immediately.

olive oil spray, pork, olive oil, onion, clove garlic, arborio rice, white wine, boiling chicken, philadelphia, parmesan cheese, red, baby spinach, parsley, lemon, salt

Taken from www.kraftrecipes.com/recipes/artichoke-preserved-lemon-risotto-chargrilled-pork-123792.aspx (may not work)