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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