Creamy Vegetable Risotto

12 ingredients
9 steps

Ingredients

  • 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

Directions

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

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