Chicken and Mushroom Risotto

• 2 teaspoons olive oil
• 200g chicken strips, trimmed of all visible fat Whole Foods 1 lb For $3.99 thru 02/09
• 1 small leek, sliced
• 1 clove garlic, finely chopped
• 3/4 cup arborio rice
• 1/4 cup white wine
• 1 1/2 cups salt reduced chicken stock
• 125g button mushrooms, chopped
• 30g baby spinach
• 1/2 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 40g KRAFT LIVEACTIVE Cream Cheese

1. Heat half the oil in a saucepan and brown the chicken strips well, remove.
2. Add remaining oil, the leek and garlic and saute 2-3 minutes, stir in the rice and mix until translucent in appearance.
3. Pour in the white wine and stir until liquid is absorbed.
4. Gradually pour in the boiling stock, in small quantities; make sure that the rice grains are absorbing the liquid.
5. (Add extra boiling water if necessary)
6. Cook the rice over a medium heat until almost tender, add the mushrooms, spinach, lemon rind and chicken, and cook until tender.
7. Stir through the cream cheese until well combined.
8. Serve immediately.

olive oil, chicken strips, clove garlic, arborio rice, white wine, salt, button mushrooms, baby spinach, lemon rind, liveactive cream cheese

Taken from www.kraftrecipes.com/recipes/chicken-mushroom-risotto-106843.aspx (may not work)