Leek, Asparagus & Mint Risotto

Directions

1. 1
   HEAT half the oil in a mediumlarge heavy based saucepan.
2. 2
   Add leek and capsicum and saute for 23 minutes until soft.
3. 3
   Remove and set aside.
4. 4
   Add the remaining oil, garlic and rice and stir for 12 minutes until translucent and well coated with oil.
5. 5
   Add wine and cook until absorbed.
6. 6
   GRADUALLY add the stock in small amounts, stirring occasionally until all the stock is absorbed and the rice is just tender.
7. 7
   STIR through the leek, capsicum, asparagus, mint and PHILLY, cook for a further 23 minutes until heated through.
8. 8
   Spoon the risotto into serving bowls.
9. 9
   Serve immediately.
10. 10
    HANDY TIP: For variation add cooked chicken or prawns.