Leek and Tomato Risotto

leek and tomato risotto

Leek and Tomato Risotto

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Servings: 4
Calories: 478


  • 2 tbsp oil
  • 2 onions chopped
  • 8 oz risotto arborio rice
  • 2 floz dry white wine
  • pinch of saffron strands
  • 1 pint chicken stock
  • 3 leeks sliced
  • 14 oz can chopped tomatoes
  • 1 oz butter
  • 1 oz freshly grated Parmesan

to garnish:

  • freshly grated Parmesan


  • Heat half the oil in a large saucepan and fry the onions for 10 minutes until softened.
  • Add the riceand fry fora further 5 minutes, stirring occasionally.
  • Stir in the wine, saffron and stock and bring to the boil. Coverand simmer for 15 - 20 minutes until tender.
  • Remove from heat. Heat the remaining oil in a frying pan and gently fry the leeks for 10 minutes.
  • Add the tomatoes and freshly ground black pepperand heat through.
  • Stir into the rice with the butter and Parmesan until well blended and creamy.
  • Serve immediately with plenty of grated Parmesan and a green salad.
Calories: 478 kcal
Carbohydrates: 68 g
Protein: 12 g
Fat: 17g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 492 mg
Potassium: 573 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 1466 IU
Vitamin C: 22 mg
Calcium: 175 mg
Iron: 5 mg
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