Satay Seafood Risotto

Ingredients:
• 1 tablespoon oil
• 1 medium leek, thinly sliced
• 2 cloves garlic, crushed or 2 teaspoons minced garlic
• 2 cups aborio rice
• 1 cup dry white wine
• 1 litre (4 cups) fish or vegetable stock
• 1 bunch asparagus, cut into 3cm lengths
• ¼ cup KRAFT Smooth Peanut Butter
• 8 scallops
• 8 green king prawns, shells and heads removed
• 250g calamari hoods, thinly sliced
• 500g black mussels

Method:

1. HEAT oil in a heavy based saucepan. Add leek and garlic and cook over medium heat until soft. Add rice and stir until ‘toasted’ about 1-2 minutes. Add wine and cook until evaporated.
2. ADD stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked. Stir infrequently.
3. STIR through asparagus, peanut butter and seafood, cook for a further 5 minutes. Serve.