Creamy Vegetable Risotto

• 2 tablespoons olive oil
• 1 leek, sliced
• 1 clove garlic, finely chopped
• 300g arborio rice
• 150ml white wine
• 2 teaspoons Vegeta, dissolved in 800ml boiling water
• 1/2 bunch asparagus, cut into 5 cm lengths
• 50g green beans, cut into 5 cm lengths
• 50g baby carrots, cut into 5 cm lengths
• 100g peas
• 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup KRAFT Easy Cheese Cream Cheese Spread

1. Heat olive oil in a saucepan.
2. Add leek and garlic into the saucepan, and cook over medium heat.
3. Place rice into the saucepan.
4. Mix until translucent in colour.
5. Pour in the white wine and stir until liquid is absorbed.
6. Gradually pour in the Vegeta liquid, in small quantities, make sure that the rice grains are absorbing the liquid.
7. Cook the rice over a medium heat until almost tender, add the asparagus, beans, carrots, peas and lemon rind and continue cooking until tender.
8. Stir through the cream cheese spread until well combined.
9. Serve immediately.

olive oil, clove garlic, arborio rice, white wine, vegeta, lengths, green beans, baby carrots, peas, lemon rind, easy cheese cream cheese

Taken from www.kraftrecipes.com/recipes/creamy-vegetable-risotto-103653.aspx (may not work)