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Name: Leek or Courgette Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Cheese; Sliced; lg Handful of parsley chopped.; 350 g 12 oz risotto rice.; Or 350 G 12 oz courgettes; 10 ml 2 tsp sunflower oil.; Sliced; 1 sm Onion peeled and sliced.; 1 Clove garlic crushed.; 15 ml 1 tbsp grated parmesan; 275 G, 10 oz leeks washed and; 1 1/2 l 2.5 pt vegetable stock

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INGREDIENTS

Cheese
Sliced
lg Handful of parsley chopped.
350 g 12 oz risotto rice.
Or 350 G 12 oz courgettes
10 ml 2 tsp sunflower oil.
Sliced
1 sm Onion peeled and sliced.
1 Clove garlic crushed.
15 ml 1 tbsp grated parmesan
275 G, 10 oz leeks washed and
1 1/2 l 2.5 pt vegetable stock

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (88g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.