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Cheesy Leek and Prawn Risotto

 
Cheesy Leek and Prawn Risotto
 

Overview

 
Prep: 5minute(s)
Ready In: 30minute(s)

Serves: 4

Ingredients

 
  • salt and pepper, to taste
  • 1 1/2 cups (300g) arborio rice
  • 1 tablespoon olive oil
  • 1 teaspoon grated lemon rind
  • 1/4 cup KRAFT* Grated Parmesan Cheese
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 2 medium leeks, sliced
  • 3/4 cup (185ml) dry white wine
  • 300g prawns
  • 4 cups(1 litre) chicken stock, boiling
 
 

Instructions

 
  • Heat the oil in large saucepan and cook leek and garlic over medium heat for 5 minutes or until leek is soft. Stir in the rice until well coated with oil.
  • Add the white wine and cook stirring until the liquid is absorbed. Gradually add the hot stock in small quantities, stirring until most of the stock is absorbed before adding more.
  • Add prawns, bay leaves and lemon rind to the pan cover and cook for 5 minutes, or until prawns are tender. Gently stir through Philly* until melted and combined. Season to taste and serve immediately sprinkled with cheese.
 
 

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