Leek and Pea Risotto Recipe
Ingredients
- 200g arborio rice
- 1 leek, finely chopped
- 1 clove of garlic, finely chopped
- A little olive oil
- A glug of white wine
- 500ml chicken or vegetable stock
- A large handful of frozen peas
- A small knob of butter
- A large handful of parmesan cheese, grated
Directions
- Fry the leek and garlic together in a little olive oil.
- Once the leek is translucent add the rice and stir until it has been coated with oil.
- Adde wine and cook until it has been absorbed.
- Repeat this process with the stock.
- Once the rice has become soft, but retains a little bite, add the peas and cook for a few minutes longer.
- Stir in the butter and parmesan and remove from the heat.
- Pop a lid on and allow it to stand for 2-3 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 2 servings | |
| Calories 744 | |
| Calories from Fat 237 | 32% |
| Total Fat 26.33g | 33% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 128mg | 5% |
| Potassium 477mg | 14% |
| Total Carbs 83.15g | 22% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.9g | 1% |
| Protein 39.13g | 63% |
