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Cheesy Leek and Prawn Risotto Recipe


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     Cheesy Leek and Prawn Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30

salt and pepper, to taste
1 1/2 cups (300g) arborio rice
1 tablespoon olive oil
1 teaspoon grated lemon rind
1/4 cup parmesan cheese
125g spreadable cream cheese
2 bay leaves
2 cloves garlic, crushed
2 medium leeks, sliced
3/4 dry white wine
300g prawns
4 cups chicken stock, boiling

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 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 cream cheese until melted and combined. Season to taste and serve immediately sprinkled with cheese.

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