A healthy eating idea.
Suitable for Vegetarians
A light rice dish that can be served as a main meal or as a smaller starter. To cut back on the calories, eat a smaller risotto portion as a main meal with a side salad.
Serves 2
1 medium onion, finely chopped 2 sticks of celery, finely sliced Clove of garlic, finely chopped 2 large leeks, finely sliced 150 g risotto rice 1 pint of chicken or vegetable stock Fresh parmesan, grated Tablespoon of olive oil Salt and freshly ground black pepper
Place a heavy based frying pan or wide based pan over a medium heat and gently cook the onion, celery and garlic in the olive oil until soft.
Add the leeks and sweat gently until they have also softened.
Next turn the heat down and add the risotto rice and stir till everything is well mixed. Then gradually start to add the stock a ladle full at the time, stirring constantly. Wait until the stock is absorbed by the rice before adding the next bit.
This process should take around 20 minutes. However, to make sure the risotto is cooked, taste it to make sure the rice is soft but with a little bit of a bite to it.
Finish the risotto with a little grated parmesan stirred through and season with salt and pepper to taste.
We hope you enjoy this healthy low fat recipe.