Leek or Courgette Risotto
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
sunflower oil
|
|
| 1 | small |
onions
peeled, sliced |
|
| 1 | clove |
garlic
crushed |
|
| 289 | ml/g |
leeks
washed, sliced |
|
| 346.8 | ml/g |
risotto
|
* |
|
vegetable stock
|
*
|
||
| 1 | handful |
parsley leaves
chopped |
*
|
| 15 | ml |
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.
