Leek Or Courgette Risotto
Description
This Italian main features Teaspoon sunflower oil. 350 g 12 oz courgettes, sliced, Onion peeled and sliced. 350 g 12 oz rissoto rice, Garlic crushed. 15 l 2, pt vegetables stock. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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sliced -cheese OR lg Handful of parsley, chopped
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Heat the oil in a large saucepan and
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cook the onion and garlic until soft, about 5 minutes.
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Add the leeks or courgette and cook for 7 minutes stirring frequently.
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Add the rice and stir a couple of times until it is coated with oil.
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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.
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Cook the rice for about 20 minutes.
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As soon as the rice is tender stir in the parsley and parmesan cheese and serve
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2263.1kcal
- % Daily Value *
- Total Fat 250.1g385%
- Saturated Fat 37.5g188%
- Cholesterol 0.0mg0%
- Sodium 28.6mg2%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 1.7g7%
- Sugars 4.5g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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