Ingredients

1 tablespoon oil
1/2 medium leek, thinly sliced
1 clove garlic, crushed or 1 teaspoon minced garlic
1 cup arborio rice
1/3 cup dry white wine
2 cups (500ml) fish or gluten free vegetable stock
1/2 bunch asparagus, cut into 3cm lengths
1 1/2 tablespoons KRAFT Smooth Peanut Butter
4 scallops
4 green king prawns, shells and heads removed
125g calamari hoods, thinly sliced
250g black mussels

Description

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