Leek or courgette risotto

4 servings

Ingredients

Quantity Ingredient
10 millilitres 2 tsp sunflower oil.
1 small Onion peeled and sliced.
1 Clove garlic crushed.
275 grams 10 oz leeks washed and sliced
OR
350 grams 12 oz courgettes, sliced
350 grams 12 oz rissoto rice
15 litres 2,5 pt vegetables stock
15 millilitres 1 tsp grated Parmesan cheese
large Handful of parsley, chopped

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.

278 kcal. 1159 kj. 7,4 G protein. 29,5 G carbohydrate of which 11,0 G sugar. 14,7 G fat of which 1,6 G saturates. 0,4 G sodium. 4,12 G dietary fibre.

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