Leek and Tomato Risotto
Ingredients
- 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
Instructions
- 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