Chicken and Mushroom Risotto

Ingredients:
• 1-2 tablespoons olive oil
• 375g chicken strips, trimmed of all visible fat
• 1 leek, sliced
• 1 clove garlic, finely chopped
• 300g basmati rice
• 150ml white wine
• 3-4 cups boiling salt reduced vegetable stock
• 250g button mushrooms, chopped
• 60g baby spinach
• 1 teaspoon grated lemon rind
• 125g PHILADELPHIA* Light Spreadable Cream Cheese

Method:

1. HEAT half the oil in a saucepan and brown the chicken strips well, remove. Add the leek and garlic and saute 2-3 minutes, stir in the rice and mix until translucent in appearance.
2. POUR in the white wine and stir until liquid is absorbed. Gradually pour in the boiling stock, in small quantities; make sure that the rice grains are absorbing the liquid.
3. COOK the rice over a medium heat until almost tender, add the mushrooms, spinach, lemon rind and chicken, and cook until tender. Stir through the Philly* until well combined.
4. Serve immediately.