spring Vegetable Risotto

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 tubPHILADELPHIA Light Spreadable Cream Cheese

Description

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