Spring Vegetable Risotto

10 ingredients
9 steps

Ingredients

  • 1 tablespoon oil
  • 1 medium leek, sliced thinly
  • 1 clove garlic, crushed
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 litre (5 cups) hot vegetable or chicken stock
  • 2 cups mixed baby vegetables, peeled
  • 1/2 cup parsley, chopped
  • 1 tablespoon KRAFT* Grated Parmesan Cheese
  • 125g tub PHILADELPHIA Light Spreadable Cream Cheese

Directions

  1. 1
    Heat oil in a heavy based saucepan.
  2. 2
    Add leek and garlic, cook until soft.
  3. 3
    Add rice and stir until toasted about 1-2 minutes.
  4. 4
    Add wine, cook until evaporated.
  5. 5
    Add stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked.
  6. 6
    Stirring frequently.
  7. 7
    Stir in vegetables, cook for a further 5 minutes.
  8. 8
    Add parsley, parmesan and Philly*, heat through.
  9. 9
    Serve.

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