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Add a photoServings: 4
Ingredients
- 10 ml 2 tsp sunflower oil.
- 1 sm Onion peeled and sliced.
- 1 x Clove garlic crushed.
- 275 gm , 10 ounce leeks washed and Sliced Or possibly 350 G 12 ounce courgettes Sliced
- 350 gm 12 ounce risotto rice.
- 1 1/2 lt 2.5 pt vegetable stock lg Handful of parsley minced.
- 15 ml 1 tbsp grated parmesan Cheese
Directions
- Heat the oil in a large saucepan and cook the onion and garlic till soft, about 5 min. Add in the leeks or possibly courgette and cook for 7 min stirring frequently. Add in the rice and stir a couple of times till 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 min. As soon as the rice is tender stir in the parsley and parmesan cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 7 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 26mg | 1% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.67g | 0% |
| Protein 0.21g | 0% |
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