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Leek or Courgette Risotto

Submitted by jmnmacacfer

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

2

TEASPOONS SUNFLOWER OIL

1

SMALL ONIONS
peeled, sliced

1

CLOVE GARLIC
crushed

10

OUNCES LEEKS
washed, sliced

12

OUNCES RISOTTO *

2,5

PINTS VEGETABLE STOCK *

1

HANDFUL PARSLEY LEAVES
chopped *

1

TABLESPOONS PARMESAN CHEESE
grated

Directions

Heat the oil in a large saucepan and cook the onion and garlic until soft, about 5 minutes.

Add the leeks or courgette and cook for 7 minutes stirring frequently.

Add the rice and stir a couple of times until it is coated with oil.

Stir in the stock a ladle full at a time always waiting for the previous addition to be absorbed before adding the next ladle full.

Cook the rice for about 20 minutes.

As soon as the rice is tender stir in the parsley and parmesan cheese and serve.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 49g (1.7 oz)

Amount per Serving

Calories 50 49% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 1mg 0%

Sodium 25mg 1%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 3%

Sugars g

Protein 2g

Vitamin A 9% • Vitamin C 8%

Calcium 4% • Iron 4%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium