Spring Vegetable Risotto

• 1 tablespoon oil
• 1 medium leek, sliced thinly
• 1 clove garlic, crushed
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 litre (5 cups) hot vegetable or chicken stock
• 2 cups mixed baby vegetables, peeled
• 1/2 cup parsley, chopped
• 1 tablespoon KRAFT* Grated Parmesan Cheese
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese

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. Stirring frequently.
7. Stir in vegetables, cook for a further 5 minutes.
8. Add parsley, parmesan and Philly*, heat through.
9. Serve.

oil, clove garlic, arborio rice, white wine, litre, mixed baby vegetables, parsley, parmesan cheese, philadelphia

Taken from www.kraftrecipes.com/recipes/spring-vegetable-risotto-103461.aspx (may not work)