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Cooking time: 30 minutes
Serves: 8
Cost: $17.92 $2.24/serve

Ingredients

50g reduced-fat dairy spread
1 leek, finely sliced
2 cups Arborio rice
1.25L reduced-sodium chicken stock
½ cup dry white wine
500g chicken breast, diced
2 Tbsp lemon juice
2 Tbsp honey
2 large zucchinis, sliced
300g sliced mushrooms (optional)
1 cup frozen peas
125g extra lite cream cheese
Fresh parsley

Putting it together

1 Melt ½ the butter in a large heavy based pan over medium- high heat.

2 Add the leek and cook for 2-3 minutes or until soft and translucent.

3 Add the rice and stir for 1 minute or until lightly toasted.

4 Add the wine and stir until mostly evaporated.

5 Add the stock all at once and lower heat to simmer for 20 minutes.

6 Meanwhile, melt remaining butter in a pan and cook the chicken thoroughly, drizzling the honey and lemon over about halfway through. Remove from the pan and drain.

7 Add the vegetables to the rice and continue to simmer stirring often, for another 5-7 minutes or until vegetables are just soft.

8 Add the chicken pieces, and slowly stir in the cream cheese until the texture is even.
9 Sprinkle with fresh parsley and serve.

Nutrition Information (approximate) per Serve

Serving

Sprinkle with fresh parsley and serve.

Recipe contributed by

May 2006

Healthy Food Guide
www.healthyfoodguide.com.au     

Photography contributed by

Andre Martin
Andre Martin Photography
www.andremartinphotography.com.au