Prawn, leek and garlic risotto

Traditionally risottos are packed with butter and/or cream and light on vegetables. My version is equally delicious, but packed full off goodness.

Ingredients: (serves 6)

2-3 large leeks
2 tsp oil
1 large onion, chopped
2 cloves garlic, crushed
1 1/2 cups risotto rice (arborio)
4 cups chicken or vegetable stock - homemade or made from cubes (ideally salt reduced)
1 cup frozen peas
2 cups fresh spinach, chopped or 1 cup frozen chopped spinach
400g prawns, defrosted, devenied and rinsed
1/2 x 125g tub lite cream cheese (such as light Philadelphia)
Parmesan to serve

How to make:

Prepare the leek by removing the tough green top and outer layer. Trim the bottom of the leek to remove any roots, then slice each leek in half lengthways and rinse well. Slice the leek finely.
Heat the oil in a large non-stick frying pan. Add onion, garlic and leeks. Cook over a medium heat until soft
Add risotto rice and one cup of stock to the pan. Cook for 5 minutes, stirring every minute, until stock has evaporated.
Add remaining 3 cups of stock to the pan and cook for 15 minutes or until the rice is tender, stirring every few minutes.
Add peas and fresh or frozen spinach and cook for another 5 minutes.
Add prawns and cook for another 3-5 minutes or until prawns are cooked through.
Stir through lite cream cheese and add a splash of milk if needed to loosen the risotto. Sprinkle with a little Parmesan.