Philadelphia Risotto

 

Philadelphia Risotto

Serves 2

150g Arborio Rice 
1 Ltr Vegetable Stock
5 large Mushrooms, sliced 
1 Leek, chopped finely 
1 Onion, chopped finely 
1 lemon Zest 
1 Lemon juice 
56g Philadelphia Light Cheese Spread (2 Hea) 4 syns/2=2 syn
30g Parmesan Cheese (1 Hea) 1 Level Tbsp. =1.5 syn

Boil a kettle and make 1 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions, leeks, cook until transparent.

Add the rice and allow it to be coated by mixing all ingredients, zest the lemon then cut it and add the juice to the rice and cook for 5 mins. Add the mushrooms.

Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until the stock has been used up, remove from the heat and add the Philadelphia cheese and mix, leave to infuse for 5 mins with a lid on the rice. 

Plate up and grate parmesan cheese over the rice. Serve on a hot bowl and have a side salad with it.