Scallop Risotto

• 1 tablespoon olive oil
• 1 medium leek, sliced
• 1 clove garlic, crushed
• 1 1/2 cups (300g) arborio rice
• 3/4 cup (185ml) dry white wine
• 4 cups (1 litre) chicken stock, boiling
• 150g (1 cup) shelled fresh peas
• 12 medium (250g) scallops
• 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 125g block PHILADELPHIA Cream Cheese, softened
• 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 peas, scallops and lemon rind to the pan cover and cook for 5 minutes, or until scallops are tender.
6. Gently stir through Philly* until melted and combined.
7. Season to taste and serve immediately.

olive oil, clove garlic, arborio rice, white wine, chicken, fresh peas, scallops, lemon rind, cream cheese, salt

Taken from www.kraftrecipes.com/recipes/scallop-risotto-103834.aspx (may not work)